Zuppa Inglese di La Morra

Carnival dish. It is a particularly sweet, without the apricot jam, rum and alkermes albese recipe. First prepare the creme. For the pastry work two egg yolks with 2 tablespoons sugar and half a tablespoon of flour, add the cream and two decilitres of milk, stirring constantly. Put on the heat and bring to the boil, always remembering to stir with a wooden cookery. Boil for one minute until right consistency, then let cool. For chocolate cream work the other two egg yolks with 2 tablespoons of sugar, half a tablespoon of flour, cocoa powder; Add four decilitres of milk and bring to the boil, stirring; boil for one minute, remove from heat and immediately stir the grated chocolate to cream, still warm, melt completely (possibly with fire without helping you resume boil). Take the sponge fingers and spray them with strong espresso coffee: make a first layer on the bottom of the tray and top with the custard. Make a second layer, getting sprayed with coffee, and top with the chocolate cream and so on, layer, layer until exhaustion, trying to finish with the chocolate cream. English cold soup served with a glass of Moscato D'Asti or with a glass of Moscato passito. Suggested wine: Moscato D'Asti Moscato or passito.