INGREDIENTS

INSTRUCTIONS

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  Per serving: 448 Calories
(kcal); 22g Total Fat; (45% calories from  fat); 8g Protein; 52g
Carbohydrate; 293mg Cholesterol; 66mg Sodium  Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;  4 Fat; 3 Other
Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Never give the devil a ride — he will always want to drive.”

Nutrition (calculated from recipe ingredients)
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Calories: 402
Calories From Fat: 124
Total Fat: 13.9g
Cholesterol: 248.4mg
Sodium: 63.5mg
Potassium: 185mg
Carbohydrates: 55.9g
Fiber: <1g
Sugar: 48.4g
Protein: 7.6g