Amaretto Tiramisu

Ingredients

• Custard Cream
• ** NOTE YOU CAN ALSO USE 2-3 CUPS OF READY MADE CUSTARD
• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 egg yolks
• 1/2 stick vanilla
• 2 tbsp all-purpose flour
• lemon peel from 1/4 of a lemon
• 300 ml good strong coffee
• 6 fluid ounces amaretto liqueur
• 1 (500 g) container mascarpone cheese
• 2 -3 cups ready made custard (or homemade from above)
• 1 package lady fingers
• 3 ounces dark chocolate, grated
• To serve
• 1/2 cup Tablespoons cocoa powder

Directions

Custard

1. In a large pot mix together milk, 1/2 of the vanilla bean and the peel of 1 lemon. *Be sure there is no white skin left on the peel, which adds a bitter taste.
2. Place the pot over medium heat and bring to a boil
3. Meanwhile, pour the egg yolks and sugar into a small bowl, and whisk together until the color begins to lighten
4. Sift flour and then mix into eggs until all lumps are gone.
5. When milk has come to a boil, remove the vanilla and lemon peel, and slowly pour about 1/4 cup of hot milk into egg and flour mixture. Mix well.
6. Transfer the egg mixture back into the pot of milk, stirring thoroughly.
7. Bring to a boil again for a couple of minutes.
8. Allow cream to cool entirely before using.
9. In a shallow wide bowl, mix the coffee and liqueur.
10. In a large bowl use an electric mixer to cream mascarpone cheese and custard.
11. Take about a third of the sponge fingers and dip them in the coffee/liqueur mix and line the bottom of a glass dish with them, drizzle a bit more of the liquid over the sponge fingers.
12. Now sprinkle over a third of the grated chocolate followed with a layer mascarpone/custard mix.
13. Repeat twice.
14. Chill for at least 2 hours or up to a day.
15. Just before serving sprinkle with cocoa powder