Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Pane di Spagne - baked and cooled

-------------------------------PASTRY CREAMS-------------------------------
1 qt Milk 1 tb Grated orange zest
1 1/2 c Sugar 2 ts Vanilla extract
12 Egg yolks 4 oz Bittersweet chocolate
2/3 c Unbleached all-purpose flour 1/2 ts Cinnamon

-----------------------------------SYRUP-----------------------------------
2/3 c Water 1/2 c Dark rum
2/3 c Sugar

---------------------------------FINISHING---------------------------------
3/4 c Heavy cream Candied fruit
Chocolate shavings

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.

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. 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.

NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK

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