Method

1. 

   Peel the peach and cut it into 2cm squares.

2. 

   Mix the cream and sugar and make 8 minutes.

3. 

   Add milk little by little to cream cheese softened at room temperature and mix with whipper.

4. 

   When the whipped cream is mixed, mix the peaches cut into 2 cm squares, leaving the decorations.

5. 

   Spread the wrap around a 8cm square mold and put the sponge cake on top with the cream.

6. 

   Cover with wrap, cool in freezer for about 3 hours and harden.

7. 

   When you eat it, cut it out and put the decorated peaches on it.