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English trifle
Place two thin slices of pan di spagna in two plates and moisten one with rum and the other with alkermes. Then prepare the custard with 3 egg yolks, 3 tablespoons of sugar, 2 tablespoons of flour, and half litre of milk. To your taste, add some candied peel. Separately, beat the whites of the eggs till they are stiff and add three tablespoons of sugar. At this point place in a small baking tray the base with one of the two sponges and pour over it the custard. Cover with the other sponge and spread over the beaten whites of the eggs.
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