Magnolia

1. 2 packs of Eti Burçak biscuits
2. 10-15 strawberries

For the pudding:

1. 1 liter of milk
2. 1 cup of granulated sugar
3. 2 egg yolks
4. 1 Turkish coffee cup of corn starch
5. 2 heaping tablespoons of flour
6. 1 packet of vanilla
7. 1 box of cream (200 ml)

1. First, grind 2 packs of Lotus biscuits in a food processor until they are powdered.
2. Soak the strawberries in a bowl of water without removing their green leaves to clean them.
3. Prepare the pudding with the ingredients except for the cream, biscuits, and strawberries. In a deep saucepan, whisk together the milk, granulated sugar, egg yolks, corn starch, flour, and vanilla, and cook until it thickens and bubbles.
4. Meanwhile, gently take the strawberries out of the water, place them in a colander, and remove the leaves with a knife. Let the strawberries drain.
5. Once the pudding is cooked, let it cool.
6. Slice the drained strawberries while the pudding cools.
7. Prepare the cups, deep bowls, or wide deep glasses you will use to assemble the Magnolia dessert.
8. Once the pudding has cooled, add 1 box of cream and mix well with a whisk until smooth and homogeneous.
9. Now it's time to assemble everything.
10. Put 2 tablespoons of the ground biscuits at the bottom of each glass.
11. Place the sliced strawberries around the sides of the glass.
12. Add 1 ladle of the cooked pudding to each glass.
13. Add another spoonful of biscuits and more pudding, layering until the pudding is used up.
14. Top with the remaining biscuits.
15. You can decorate the top with strawberry slices.
16. Please refrigerate the dessert for 4-5 hours before serving cold. It's recommended to consume the dessert on the same day you prepare it. Enjoy!