INGREDIENTS

INSTRUCTIONS

PASTRY CREAMS
SYRUP
FINISHING
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
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