SAFFRON OCTOPUS AND POTATOES

Here it is: a nice, refreshing dessert that's quick and easy to make. Best of all, everyone likes it! It's made with simple ingredients you always have at home. If you don't like peaches, no problem! You can use any fruit you like. Let's get started right away!

Ingredients for a 8x8 inches baking dish:
A package of pavesini cookies (or similar, like ladyfingers)
4 nice yellow peaches
3 tbsp sugar
Juice of half a lemon

For the cream
500 ml milk
45g / 5 ¾ tbsp flour
45 g / 3 ⅔ tbspsugar
Vanilla flavor
3 eggs
Lemon zest to taste

For the topping
1 glass water
1 glass Strega liqueur (or maraschino, limoncello or alkermes)
Or soak them in orange juice (for children)

How to make it:
Peel the peaches while they are still firm and cut them into cubes.
Place the peaches in a saucepan with sugar and the juice of half a lemon. Cook over high heat for about 10 minutes, until the peaches are almost dry and translucent, similar to canned peaches. Set aside to cool.
To make the cream, put the eggs and sugar in a saucepan and beat well with a whisk. Add the flour and stir, then slowly pour in the cold milk, stirring constantly. Add vanilla flavoring, and if you like, a little lemon zest.
Place the pot on the stove and stir slowly to prevent sticking. When the mixture begins to boil, stir vigorously for a few seconds until the cream thickens. Remove from heat and stir for one more minute.
If there is excess syrup in the peaches, scoop it out and mix it into the cream.
To prepare the syrup, if there are children present, use only orange juice. Otherwise, mix equal parts water and Strega liqueur. Limoncello or alchermes is also fine.
Quickly wet the cookies and arrange them in the bottom of the baking dish without overdoing the immersion.

Make three alternating layers of cookies and cream, then add half of the peaches. Continue alternating layers of cookies and cream until you run out of ingredients.
Top with the remaining peaches and, if desired, a sprinkling of almond flakes.
Place the dessert in the refrigerator immediately, even if it is still warm, and let it stand for at least four hours.