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Recipe: Skye McAlpine’s Chocolate and Amaretti Custard

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This indulgent dessert recipe by A Table in Venice cookbook author, Skye McAlpine, combines just a few humble ingredients to make the most delicious easy dessert. Just 15 minutes to prepare, then chill and serve for happy friends and guests.

Here’s what Skye says about one of her favourite desserts:

‘This is that elusive treat, a recipe you can whip up at the last minute without making a trip to the shops for supplies. This doesn’t, however, detract from how good it tastes. It is as chocolatey as you would expect, but also beautifully light and airy. The custard is layered with a few broken amaretti biscuits, and the hint of sweet almond is particularly good with the dark chocolate. If you prefer, you could serve the custard plain, or with a crumbling of anything from shortbread to ginger biscuits on top.’

Extract taken from A Table in Venice: Recipes from my Home by Skye McAlpine (Bloomsbury, £26) which was published on 28 March. Photography © Skye McAlpine

Chocolate and Amaretti Custard / Crema al Cioccolato con Amaretti 

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Preparation Time15 MINUTES

Cooking Time0 MINUTES

Resting Time30 MINUTES

Serves4

LevelEasy


ingredients

25g plain flour
60g unsweetened cocoa powder
90g caster sugar
generous pinch of salt
500ml whole milk
80g amaretti biscuits

1

Combine flour, cocoa, sugar and salt in a heavy-based saucepan set over a medium heat. Stir in the milk and cook, stirring constantly, for about 5 minutes, until the mixture begins to thicken. When it starts to bubble, remove from the heat and let it cool for about 5 minutes; it will thicken a little more as it cools.

2

Crumble half the amaretti into 4 small cups, bowls or ramekins (I like to use teacups). Spoon the chocolate cream over them and leave to cool, then chill for 20–30 minutes. Crumble the remaining amaretti over the top before serving.

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Preparation Time15 MINUTES

Cooking Time0 MINUTES

Resting Time30 MINUTES

Serves4

LevelEasy


ingredients

25g plain flour
60g unsweetened cocoa powder
90g caster sugar
generous pinch of salt
500ml whole milk
80g amaretti biscuits

1

Combine flour, cocoa, sugar and salt in a heavy-based saucepan set over a medium heat. Stir in the milk and cook, stirring constantly, for about 5 minutes, until the mixture begins to thicken. When it starts to bubble, remove from the heat and let it cool for about 5 minutes; it will thicken a little more as it cools.

2

Crumble half the amaretti into 4 small cups, bowls or ramekins (I like to use teacups). Spoon the chocolate cream over them and leave to cool, then chill for 20–30 minutes. Crumble the remaining amaretti over the top before serving.

SHOW MORE
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This indulgent dessert recipe by A Table in Venice cookbook author, Skye McAlpine, combines just a few humble ingredients to make the most delicious easy dessert. Just 15 minutes to prepare, then chill and serve for happy friends and guests.

Here’s what Skye says about one of her favourite desserts:

‘This is that elusive treat, a recipe you can whip up at the last minute without making a trip to the shops for supplies. This doesn’t, however, detract from how good it tastes. It is as chocolatey as you would expect, but also beautifully light and airy. The custard is layered with a few broken amaretti biscuits, and the hint of sweet almond is particularly good with the dark chocolate. If you prefer, you could serve the custard plain, or with a crumbling of anything from shortbread to ginger biscuits on top.’

Extract taken from A Table in Venice: Recipes from my Home by Skye McAlpine (Bloomsbury, £26) which was published on 28 March. Photography © Skye McAlpine

Chocolate and Amaretti Custard / Crema al Cioccolato con Amaretti 

1

Combine flour, cocoa, sugar and salt in a heavy-based saucepan set over a medium heat. Stir in the milk and cook, stirring constantly, for about 5 minutes, until the mixture begins to thicken. When it starts to bubble, remove from the heat and let it cool for about 5 minutes; it will thicken a little more as it cools.

2

Crumble half the amaretti into 4 small cups, bowls or ramekins (I like to use teacups). Spoon the chocolate cream over them and leave to cool, then chill for 20–30 minutes. Crumble the remaining amaretti over the top before serving.

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WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

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WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

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WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

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Leave A Comment

Michelle Bohlaender 2 months ago

This has got to be the rarest “custard” recipe ever! No eggs! I’m always looking for egg-free recipes, so this is a surprise, but as I also eat lactose-free; would I still be able to make a custard with lactose-free milk & no eggs?

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Rachel Khoo 2 months ago

Hi Michelle, Thanks for your comment. Technically this is more of a pudding than a ‘custard’. I’m sure you could make this with lactose-free milk as you still have the flour and cocoa powder to help set the ‘custard’. Obviously the flavour will depend on what kind of ‘milk’ you decide to use (nut/soya/lactose free etc). Thanks

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