For the custard:
2 tbsp sugar
2 tbsp flour
2 cups milk
1 cup heavy cream
50 ladyfingers, more or less
20 crunchy amaretti cookies, crumbled + extra to decorate
1/3 cup dark chocolate
Liquid to dip ladyfingers in
First of all, prepare the custard. Warm the milk without letting it boil. In a saucepan, with heavy bottom, combine the sugar, the flour and the eggs, whisking to prevent knots. On low-medium heat add the warm milk in a slow stream, always whisking and bring to boil, whisking continuously; it will take about 5-8 minutes (the warmer the milk, the quicker the cooking). Never stop stirring, otherwise your custard will stick to the bottom and burn, giving it an unpleasant taste.
Set aside and let it cool, mixing it occasionally to prevent the film on top.
In the mean time, whip the cream and add it to the cold custard.
In a square pan about 9" wide and 4" deep, line dipped ladyfinger on the bottom, cover with half of the cream, top with half of the crumbled amaretti and repeat. Finsh with ladyfiners and refrigerate for at least 2 hours.
Serve topped with warm chocolate (melted in the microwave with a few tbsp milk) and some more crumbled amaretti (about one more per portion).
This recipe serves 6-9
The quantity of ladyfingers depends on the size of the pan you use.
Liquids to be used: coffee with liqueur (for adults), with milk (if there are kids or people who do not drink any alcohol), plain milk, fruit syrup diluited with water..... or whatever else you fantasy suggests you!