1 17-oz. package Lady fingers
4 tbsp 00 Italian flour
4 tbsp sugar
4 cups milk
4 tbsp unsweetened cocoa powder
rum or other liqueur
whipped cream, crumbled amaretti or chocolate chips (or both) to decorate
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. Divide into 2 parts and add cocoa powder to one of them, then set aside to cool stirring occasionally to prevent film on top.
Choose a container of your favorite size (you could also make individual portions).
Mix coffee with a reasonable quantity of rum (or other preferred liqueur): you have to taste it but it has not to be overwhelming.
Quickly dip ladyfingers, one at a time, into coffee mixture and layer them on the bottom of your container, top with chocolate custard, then dipped ladyfingers, "cream" custard and again dipped ladyfingers.
Refrigerate for at least 3 hours.
Serve decorated with whipped cream and amaretti crumbles mixed with chocolate chips.
- If this cake will be served to kids, avoid liqueur and use milk instead.
- You can also serve it on a serving plate, in this case follow these instructions: Line your container with plastic wrap. Layer your cake as described in the recipe then cover with plastic wrap and put in the fridge (not freezer) for about 4 hours. Take it out half an hour in advance, uncover and flip the bowl over the plate. Carefully pull the wrap to help it unmold and remove the remaining wrap. Again, decorate with whipped cream, amaretti crumbles, chocolate chips or whatever else your immagination suggests you!!
- I have no idea where the name comes from.....