Zuppa inglese

Method

1. 1
   Now

   Put the milk and lemon peel in a small saucepan over medium heat. As soon as the milk begins to simmer, take it off the heat.

2. 2
   Now

   In another saucepan, whisk the sugar, egg yolks and cornstarch until smooth. Remove the lemon peel from the milk, then gradually whisk the warm milk into the egg mixture.

3. 3
   Now

   Cook over low heat, stirring continuously, until the custard comes to a boil and thickens. Divide it equally between two bowls. Stir the chopped dark chocolate into one bowl while the custard is still warm, until fully melted and smooth.

4. 4
   Now

   Pour the alchermes into a shallow bowl. Briefly dip the savoiardi in it, a few seconds on each side. Spread half the chocolate custard in a medium serving bowl. Add a third of the biscuits, then half the plain custard. Continue with another third of the biscuits, the remaining chocolate custard, the remaining biscuits and finally the remaining plain custard.

5. 5
   Now

   Dust the surface with cocoa. Refrigerate for a few hours before serving.