How to make
Boil the milk, add 1 cup sugar to it and leave it to cool. Put the sugar for the caramel in a pan and heat it up until it caramelizes.
Pour the caramelized sugar in at the bottom of a round cake form. Arrange the drained of compote peaches on it.
On top of the peach slices, arrange the biscotti in a circle along the edges of the form. Whip the eggs well with a whisk and pour them in a trickle to the milk.
Sprinkle with vanilla, stir and pour the mixture over the biscotti. Bake the cake briefly - keep an eye on it, once it firms up it's ready.
Once fully cooled, invert it carefully and cut it into pieces.
It doesn't look like much but the taste is superb.
