Marengo Tart

Ingredients

• shortcrust (pasta frolla)
• 4 dl milk
• 60 g sugar
• 30 g flour
• 3 egg yolks
• vanilla
• 100 g sponge cake (pan di Spagna)
• citron rosolio liqueur
• 130 g icing sugar

Instructions

1. Make a shortcrust and a pastry cream; slice the sponge cake.
2. Line a tray with shortcrust and a rim, layer rosolio-soaked sponge with the cream between.
3. Whip a meringue with the leftover whites and icing sugar and spread it over the top.
4. Glaze the pastry rim, bake, shield the meringue with paper, and serve cold dusted with sugar.