Dolce alla crème: Cream Cake

6 servings:

1 package 7 oz Vicenzovo lady fingers

20 pieces Amaretti d’Italia

1 cup whipped heavy cream

½ cup sweet liqueur

2 cups milk

½ cup sugar

3 egg yolks

½ cup flour

Pinch of salt

1/8 tsp vanilla flavor

1/8 tsp grated lemon peel

1 cup melted semi sweet baking chocolate

Whisk egg yolks, sugar and flour together. Pour in ½ of milk to obtain a creamy mixture. Add salt, vanilla, grated lemon peel and remaining milk. Boil over medium heat for 3-4 minutes. Keep mixing to avoid curdling. Cook until thick. Set aside to cool. Whip heavy cream and add it slowly to cooled mixture. Moisten lady fingers with liqueur. Line dish with 1/3 of lady fingers. Spread cake with ½ of cream mixture. Cover with crushed Amaretti. Top with second layer of moistened lady fingers. Add a layer of cream and then top with remaining lady fingers. Refrigerate. Turn the cake upside down on plate to serve. Cover with melted chocolate. Garnish with Amaretti.