Ingredients Jump to Instructions ↓

  1. Pastry Creams

  2. 1 Milk

  3. 1 1/2 cups 297g / 10oz Sugar

  4. 12 Egg yolks

  5. 2/3 cup 41g / 1.4oz Unbleached all-purpose flour

  6. 1 tablespoon 15ml Grated orange zest

  7. 2 teaspoons 10ml Vanilla extract

  8. 4 oz 113g Bittersweet chocolate

  9. 1/2 teaspoon 2 1/2ml Cinnamon

  10. Syrup

  11. 2/3 cup 157ml Water

  12. 2/3 cup 131g / 4.6oz Sugar

  13. 1/2 cup 118ml Dark rum

  14. Finishing

  15. 3/4 cup 177ml Heavy cream

  16. Chocolate shavings

  17. Candied fruit

Instructions Jump to Ingredients ↑

  1. BRING THE MILK and half the sugar to a boil in a large saucepan. Whisk the egg yolks in mixing bowl and beat in the remaining sugar. Sift in the flour and beat it in. Beat 1/3 of the boiling milk into the egg mixture. Return the remaining milk to a boil and beat in the egg mixture, continuing to beat until the pastry cream thickens and comes to a boil. Cook, beating about 1 minute. Remove the cream from the heat and pour half into each of 2 bowls. Stir the orange zest and vanilla extract into one and the chocolate and cinnamon into the other. Press plastic wrap against the surface of each and refrigerate until cold.

  2. FOR THE SYRUP: Bring the water and sugar to a boil in a small pan. Cool and add the rum. Cut the Pane di Spagna into thin vertical slices.

  3. Place a layer of the slices in the bottom of a glass bowl and moisten with the syrup. Spread with half the orange cream. Cover with another layer of the Pane di Spagna and moisten with the syrup and cover with a layer of the chocolate cream. Repeat with the remaining ingredients, ending with a layer of the cake slices and moistening with the remaining syrup. Whip the cream and spread on the top. Decorate with some chocolate shavings and the candied fruit.



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