Flute al Bicerin

Ingredients:
300g. sponge cake,
½ litre of whipped cream
100g dark chocolate
150 ml Bicerin Chocolate Liqueur

Ingredients for the Cream
½ litre of milk
80 g cornflower
3 eggs
300g white sugar
One spoon of liquid vanilla

Chocolate Cream preparation
Boil milk in a saucepan then mix in pre-whipped eggs, sugar, cornflower and vanilla and stir.
Simmer and stir all the mixture to obtain a dense cream then add dark chocolate till melted and stir in 30ml of Bicerin Liqueur.

Method
Cut half the sponge cake into small squares and place them on the bottom of a dessert glass.  Pour enough Bicerin Liqueur (60ml approx) to just soak the sponge, then pour in half of the chocolate cream mix.

Repeat sponge, Bicerin Liqueur and chocolate cream layers as above.

Garnish with whipped cream, tibbons, chocolate flakes and little biscuits.

DOLCE MAMMA