Ingredients: Prepare a "crema pasticciera" custard and a chocolate custard according to the following recipe: mix four egg yolks with 4 tablespoons of sugar and 2 of flour. Gradually add half a litre of milk aromatised with the rind of half a lemon. Boil, stirring continuously for 3 or 4 minutes. For the chocolate custard just add 4 tablespoons of unsweetened cocoa to the sugar. Spread a layer of sponge cake (or savoiardi biscuits) dampened with "alchermes" liqueur, on a sweets plate and spread a layer of " crema pasticciera" custard over the top. Alternate the layers of sponge cake or "savoiardi" biscuits dampened with rum with the chocolate custard and " crema pasticciera" custard until the ingredients have finished. Refrigerate for half a day before serving.
Utensils: A saucepan for boiling the ingredients, a sweets plate, various cutlery.
