Zuppa Inglese

Ingredients:
4 egg yolks, 4 tablespoons sugar, 1½ tablespoon flour, 50 g dark chocolate, 250 g pan di Spagna (sponge cake), 5 dl whole milk, 1 small glass Alchermes, grated lemon peel.

Preparation:
Whisk together the egg yolks and sugar until light and fluffy, then add flour. Boil the milk with the lemon peel. Cook the custard in a bain-marie, gradually adding the hot milk to the eggs and mixing until it gets thick. Divide the custard in two equal parts and melt the chocolate in one of the two.
Place half of the pan di Spagna on a plate, pour Alchermes on top to soak and top with the chocolate custard. Add the second pan di Spagna layer and repeat the process with the yellow custard. Put the Zuppa inglese in the fridge for a few hours before serving.