FOR THE PASTRY CREAM
Heat milk with 1/2 vanilla bean open lengthwise. Beat the yolks with sugar and cornstarch. Pour the milk almost boiling, filtering it.
Jumbled up and pour the mixture into the pot, on the fire, and bring it to a boil. Turn off after 1/2 minute and let the cream cool down.

FOR THE SPONGE CAKE
Whip for a long time the eggs with the sugar and a pinch of salt, until they are frothy.
Incorporat flour, sifted gently, without disassembling the mixture, and pour it into a buttered and floured cake pan (ø 18-20 cm). Bake at 180 ° C for about 20 minutes.
Remove from the oven and turn out the sponge cake and let it cool.

TO COMPLETE
Jumbled up rum with equal amount of water. Cut the sponge cake into slices about 2 cm thick and lined with them the bottom of a pan. Brush them with the rum bath and cover them with a layer of pastry cream.
Dip quickly the amaretti in the bath, spread them over the cream and cover them with the remaining cream.
Whip the egg whites until stiff and when they start to froth, add the sugar. Finally, add 2 tablespoons of alchermes.
cover all the dessert with the pink meringue, helping you with a spatula. Grate it in the oven, under the grill, for 6-8 minutes.

This recipe has already been read 145 times!