Dessert of ladyfingers
Instructions
Coated with a metallic paper cassette along 22 cm, butter the paper then settle the ladyfingers into two layers, putting biscotti a well next to each other.
Scalded and peeled almonds, then chop finely.
Whip the egg yolks with sugar; When you have a whitish and swollen mixture add the grated lemon rind, almonds, a big pinch of cinnamon and a pinch of salt and continue to beat with energy.
Then add cold milk, causing it to go down to the wire and stirring; then pour the cream over ladyfingers, leaving them to stand about 10 minutes to inzuppino.
Press lightly with a wooden spoon and passed the mold in the oven already warm at 180 degrees for about 35 minutes.
Levatelo from oven and after 10 minutes turn the cake onto a plate and allow to cool before at room temperature and then refrigerate for at least an hour.
Before serving cut regular slices, placing them in a narrow and long flat; serve with cold zabaglione with chocolate fridge cold or cold custard with vanilla or chocolate.
Ingredients and dosing for 8 persons
- 150 g of biscuits savoiardi
- 100 g of sugar
- 50 g of almond
- 4 egg yolks
- 1 lemon
- 250 g of milk
- 1 pinch of salt
- 1 pizzicone of cinnamon powder
- For the mold:
- Butter