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Ingredients
For the Pastry Cream
2 cups whole milk
zest of 1 lemon
2 egg yolks
1 egg
1/3 cup sugar
1/3 cup unbleached flour
1 tsp. vanilla extract
For The Chocolate Sauce
2.5 oz. unsweetened chocolate, chopped
2 ½ tbs. unsweetened cocoa
½ cup sugar
½ cup heavy cream
To
Layer and Serve
24 lady fingers
½ cup vin santo
1 pint raspberries
Execution
Cream: Bring the milk and lemon zest to a boiling point. Remove
from the heat. Beat the eggs, egg yolks and sugar until creamy. Add the
flour and vanilla as you beat and slowly beat in the hot milk. Cook on
a low heat for 5 minutes or until thick. Transfer to a bowl, cover and
refrigerate for two hours.
Chocolate Sauce: Melt the chocolate, cocoa and a ¼ cup of
water. Remove from the heat and add the sugar while stirring, until sugar
is dissolved. Add the cream and stir more until smooth. Remove from the
heat and cool for 10 minutes.
To Layer: Apply 12 lady fingers in a dish, drizzle with a quarter
vin santo. Apply ¼ of the pastry cream followed by a layer of the
chocolate sauce and top with another layer of the pastry cream. Make another
layer in the same manner.
Refrigerate
for 3 hours and garnish with raspberries.
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