Zuppa Inglese

Method

1. Prepare the pastry cream: heat the whole milk with the vanilla bean. In a bowl, whisk the egg yolks with the sugar, then add the flour. Pour the hot milk into the egg mixture, stirring constantly. Return to the heat and cook until thickened.
2. Divide the cream into two equal parts. In one part, stir in the dark chocolate until melted and smooth.
3. Prepare the syrup: make a simple syrup with water and sugar (optional), then let it cool and mix it with the Alchermes liqueur.
4. Slice the sponge cake into thin slices.
5. Line the bottom of a glass dish or cups with a layer of sponge cake slices.
6. Brush or drizzle the sponge cake with the Alchermes syrup.
7. Spread a layer of the vanilla pastry cream over the cake.
8. Add a layer of chocolate cream.
9. Repeat layers, ending with a layer of chocolate cream.
10. Garnish with pieces of dark chocolate on top. Chill before serving.