Zuppa Inglese with Clementines and Amaretto Cream

Method

1. Prepare the sponge cake: whisk 3 eggs with 90 g of sugar until very thick and pale. Fold in 90 g of sifted flour and a pinch of baking powder. Pour into a buttered and floured cake pan. Bake in a preheated oven at 120°C for 20–30 minutes, until golden and springy. Let cool completely.
2. Slice the clementines into thin rounds. In a saucepan, dissolve some brown sugar in a little water over low heat. Add the clementine slices and cook gently until softened and the syrup is fragrant. Remove from heat, add a splash of amaretto, and set aside to macerate.
3. Prepare the vanilla cream: in a saucepan, combine milk and cream. Split a vanilla bean, scrape the seeds into the milk, and add the pod. Add brown sugar. Heat gently without boiling. Dissolve cornstarch in a little cold milk, then stir into the hot milk mixture. Cook, stirring constantly, until thickened. Remove from heat, discard the vanilla pod, and let cool slightly.
4. Prepare the amaretto whipped cream: whip the cream until soft peaks form. Gently fold in amaretto liqueur until just combined, being careful not to deflate the cream. Keep refrigerated.
5. Assemble the dessert: place the cooled sponge cake on a serving dish. Generously soak the sponge with the clementine syrup. Arrange the macerated clementine slices on top. Sprinkle with almond granules and crushed amaretti biscuits. Spread the vanilla cream evenly over the fruit and cookies. Pipe or spoon the amaretto whipped cream over the top. Garnish with more almond granules and crushed amaretti biscuits. Refrigerate for at least 30 minutes before serving.