Dolce vintage più buono del tiramisù, con la chantilly fa impazzire chiunque 

Prepare the crema pasticciera by combining 4 whole eggs, 100 g of flour, 200 g of sugar, and 1 liter of milk in a saucepan.

Add vanilla and lemon zest to the mixture and cook over medium heat until thickened.

Allow the crema pasticciera to cool completely.

Fold in 500 g of sweetened whipped cream into the cooled crema pasticciera.

Layer the mixture with the oro saiwa biscuits that have been soaked in coffee.

Dust the top with unsweetened cocoa powder before serving.

Spice Level:

Dietary

Allergens