Charlotte

Ingredients

• 2 dl milk (for the custard)
• 30 g sugar (for the custard)
• 1/2 tbsp flour (for the custard)
• 1 count egg (for the custard)
• lemon zest (for the custard)
• 2 dl water (for the syrup)
• 50 g sugar (for the syrup)
• 1 count lemon (for the syrup)
• 300 g sponge cake (pan di Spagna)
• fruit preserves

Instructions

1. Make a custard of milk, sugar, flour, egg and lemon zest.
2. Make a syrup: boil water with sugar 10 minutes, then squeeze in a lemon when cold.
3. Line a pudding mold with sliced sponge cake, layering fruit preserves and the custard.
4. Pour in the syrup to soak the sponge; rest several hours, then unmold and serve. Serves eight.