Zuppa inglese (3)

Take a daisy pasta (see recipe) and the following day or in the evening, if you made in the morning, cut it into slices an inch thick.

and add rum or alkermes.

Better with a syrup obtained by dissolve over heat three tablespoons of sugar in half a glass of water: when the syrup starts to spin off and when you will be somewhat cooled dip the liquor.

Arrange the slices of dough soaked in a daisy dish that can go in the oven, or silver metal.

On this spread a layer of custard, made with 6 egg yolks, 6 tablespoons full of sugar, potato starch and milk.

Spread the cream on cherry jam.

Beat egg whites until foamy finally eggs with which you did cream, with three tablespoons of sugar, and when they are well mounted, with grace and without them disassemble arrange spoons on sweet, so that it remains rather uneven, all spires and gugliette as a dolomite peak, and tallest in the Center.

Sprinkle with sugar and bake immediately, low heat, for about twenty minutes.

The trifle should be eaten cold.