A creamy Italian dessert cake shaped like a pumpkin.
Ingredients
1 layer of Victoria sponge baked in a 9″ tin (or a pound cake cut into 1/2″ slices)
2 oz (60 ml) plus 1 Tbsp your choice of liqueur (but Grand Marnier or Cointreau is necessary for the custard part of the recipe)
4 oz (113 g) semisweet (good quality) chocolate, broken into pieces
2 ounces (57 g) grated dark chocolate
18 oz (530 ml) heavy/whipping cream (10 oz for the filling and 8 oz to decorate)
4 tsp (divided into 2 parts) instant espresso-coffee powder
1 recipe of Italian pastry cream (below)
more grated chocolate or chocolate curls for decoration
Italian Pastry Cream (Crema Pasticcera) slightly adapted from Il Cucchiaio D’Argento
4 egg yolks (organic)
100 g (3.5 oz) sugar
2 Tbsp (30g) flour
500 ml (17 oz) milk
1 tsp vanilla
Instructions
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