Strawberry Magnolia

First thing, take 2 packs of Eti Burçak biscuits in a rondo and grind them into powder. Soak the strawberries in a bowl of water without removing the green leaves. Let them be cleaned.

Prepare your custard with custard ingredients, excluding cream, biscuits and strawberries. In other words, whisk the milk, granulated sugar, egg yolk, cornstarch, flour and vanilla in a deep saucepan with a wire whisk and cook on the stove until it looks like pudding and cooks until it starts to pop.

Now, collect the strawberries waiting in the water from the top and gently take them with your hands, put them in the strainer and remove the leaf parts of the strawberries with a knife, throw them away. Let the strawberries wait in the strainer.

In the meantime, your pudding is cooked, now let the pudding cool. Meanwhile, slice the drained strawberries. Prepare the cups, deep bowls or large deep glasses, like me, where you will prepare the magnolia.

The pudding has cooled, now add 1 box of cream into it and mix it well with a wire to get a homogeneous mixture.

Now it's time to combine all the ingredients. Put 2 tablespoons of the biscuits we took at the bottom of the glasses, that is, at the bottom.

Now place the sliced ​​strawberries on the sides of the glass nicely, arrange them. Put 1 ladle of the now cooked pudding in your glass. Put 1 spoon of biscuit and pudding again on it. Divide the pudding this way and finish.

Cover the top of the dessert by sharing the remaining biscuits. Finish your dessert. You can decorate the top with strawberry slices.

Please chill your dessert in the refrigerator for 4-5 hours and serve cold. I also recommend that you consume your dessert on the same day you prepare it. After one day, my personal opinion is that the dessert is not as delicious as it was on the first day. On the first day, the biscuits are crunchy and the fruits are crispy. Waiting in the refrigerator moistens the biscuits, and the fruits lose their crispness. Still, the choice is yours. Bon appetit❤️