Turin Dessert

Ingredients

• 100 g savoiardi (ladyfingers)
• 100 g chocolate
• 100 g fresh butter
• 70 g powdered (icing) sugar
• 1 egg yolk
• 2 spoonfuls milk
• vanilla sugar
• rosolio liqueur
• alkermes liqueur
• 15 g pistachios or lightly toasted hazelnuts

Instructions

1. Split the ladyfingers lengthwise and moisten with rosolio (and alkermes, to alternate colours).
2. Work butter with sugar and yolk; melt the chocolate with the milk and blend in hot with the aroma to a smooth paste.
3. Layer ladyfingers and paste three deep on a dish, cover top and sides with the rest, and shape into a square.
4. Next day smooth the surface with a heated knife and decorate with chopped pistachios or toasted hazelnuts. Serves 6-7.