Crescionda di Spoleto

This delicious cake, of medieval origins, is an easy dessert to make and perfect to enjoy as a snack or at the end of a meal.
When cut, it is made up of three layers: the first thick layer formed by the macaroons and flour, the second light central layer like vanilla pudding, formed by the milk and eggs, and the third superficial, dark-coloured layer formed almost exclusively by the chocolate.
The current recipe has been handed down to us after having been significantly modified. The old mediaeval version, when the sweet and sour contrast was favoured in dishes, used chicken broth and grated pecorino cheese. Over the centuries, versions with maize flour and candied fruit were found, culminating in today's Crescionda, a traditional Carnival cake.

Ingredients
4 eggs
Amaretti 200 g
Milk 500 ml
1 shot of mistrà or anise liqueur
Dark chocolate 100 g
Caster sugar 70 g
Flour 00 50 g
Lemon peel to taste

For decoration
Bitter cocoa powder as required
Macaroons to taste

Preparation
With the aid of a whisk, mix the egg yolks with the sugar until you obtain a zabaglione, at this point add the milk and all the other ingredients, mix carefully with a wooden spoon. To finish, gently incorporate the stiffly beaten egg whites into the mixture.
Pour everything into a non-stick, well-buttered baking pan and bake at a moderate temperature.
The crescionda is cooked when it turns from liquid to a thick consistency, but retains a certain softness (pudding-like).

Variants
You can replace the macaroons with other types of biscuits and the dark chocolate with bitter or sweet cocoa powder.
When cocoa is used, the crescionda will also have a chocolate colour inside.

Time required: 20 Min
Difficulty: Easy