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Eggs, 4
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Whole milk, ½ l
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Bitter cocoa powder, 3 tbl.
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Sugar, 3 heaping tbl.
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Dry “Amaretti” cookies, finely chopped, 200 g
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Water, 1 glass, as needed
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Marsala or grand Marnier, 1 small glass
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PREPARATION
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Boil water in a small pot
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Stir in sugar till caramelizes, turning into bubbles
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Spread the caramelized sugar over the entire base of a
pudding mould – let harden
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Mix the remaining ingredients, with a whisk or a mixer
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Pour the batter into the mould and cover with tinfoil
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Bake 40’ in preheated oven (180°)
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Insert a knife to check the doneness: when the blade
appears dry, the “Bonêt” is done
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Turn out of the mould on a serving plate and slice
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Match with a cup of Moscato d’Asti
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