Homemade trifle

Melt the butter on fire; cream.

the flour, cocoa and sugar; without ceasing to stir dissolve everything with warm milk that you put little by little being careful not to make lumps.

Possibly run this operation after removing the pot from the fire and not come back and return it if you don't when you won't be sure that everything is well dissolved.

Cook slowly, stirring constantly, until the mixture has thickened.

Put in amaretti and pestateli mortar, then add them to the cream of chocolate.

In a large bowl and low wet previously (bottom and walls) of marsala, prepare a layer of ladyfingers that go away by dipping for a single moment (because they are too inzuppino) in marsala wine with a little milk or water.

Roll out on these one layer of cream, another soggy biscuits and proceed until you have used up all the ingredients.

You can present it on the table as is, or you can pull out and coat it with whipped cream or cream or zabaglione.

In one way or another should be eaten cold from the refrigerator.