- 4 egg yolks
- 100gr sugar cane
- 40gr all-purpose flour
- 100gr dark chocolate
- 4 Savoiardi Biscuits
- 1/2 lt whole milk
- Half glass alchermes liqueur
- Vanilla or lemon zest to taste
Put milk and vanilla (or lemon zest) into a small saucepan and bring to a boil. As soon as the milk begins to boil, remove it from the heat.
In a bowl, mix together with a fork the egg yolks and sugar to make a pastry cream. Once soft and creamy, add the flour and mix them together.
Once mixed place the pot on the heat and continue to stir. Keep cooking the cream until it has
Then remove it from the heat and divide it into two bowls. One is ready to be set, while the other part needs to be put in the heat again while adding dark chocolate to be melted.
Let it set for 15 minutes at least.
Now place the Savoiardi Biscuits on a plate and drizzle with Alchermes, then create layers
between vanilla custard and chocolate custard adding biscuits at your wish.
Place it in the refrigerator for a couples of hours, then serve.