Prepare Ingredients:
Separate the eggs and set them aside. Drain the peaches, reserving a little syrup if desired for additional flavor.
Measure out all the dry ingredients to ensure a smooth cooking process.
Making the Pudding (20 minutes)
Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the sugar, vanilla sugar, flour, and cornstarch.
Incorporate the Eggs:
Add the eggs to the dry mixture and whisk until smooth and well combined.
Heat the Milk:
In a large saucepan, heat the milk over medium heat until it begins to steam but doesn’t boil. Slowly pour the milk into the egg mixture while whisking constantly to temper the eggs.
Cook the Pudding:
Return the mixture to the saucepan and cook over medium heat, stirring constantly. The pudding will begin to thicken after 5-7 minutes. Continue stirring until it reaches a thick, custard-like consistency.
Cool the Pudding:
Remove the pudding from heat and let it cool to room temperature, stirring occasionally to prevent a skin from forming on top.
Assembling the Dessert (15 minutes)
Layer the Biscuits:
Arrange a single layer of Savoiardi biscuits in the bottom of a serving dish. Lightly brush them with the reserved peach syrup for added moisture and flavor.
Add the Pudding:
Spread half of the cooled pudding evenly over the biscuits, ensuring a smooth, even layer.
Layer the Peaches:
Arrange the sliced peaches on top of the pudding layer, spreading them evenly for a burst of fruity flavor.
Repeat Layers:
Add another layer of bis