Bread and milk pudding with zabaglione sauce

50gr dark chocolate;

10gr bitter cocoa powder;

3 egg yolks;

2 whole eggs;

vanilla essence to taste;

Amaretto di Saronno to taste;

60gr amaretto biscuits;

1 + 1/2 Ecodoses of milk;

1/2 Ecodose of white wine;

210gr sugar;

30gr sultanas;

20gr pine kernels

Soak the stale bread cut into pieces in the warm milk. Then add whole eggs, one egg yolk, the crumbled amaretti, the liqueur, the vanilla essence, 80gr sugar, the soaked sultanas, the pine kernels, the cocoa and the chocolate chips. Mix all the ingredients well with a wooden spoon. Grease the steaming bowl with butter and pour the mixture, close the steaming bowl and put it in the pressure cooker with 4 dl water. Close the lid and cook for 35 minutes, clocked after the hiss. When done, let it cool and before serving dust with powdered sugar. Serve with the zabaione, which you will make like this: add the remaining egg yolks to the remaining sugar (130 gr) and white wine, whisk in a double boiler until the mixture is thick and frothy. Pay attention not to boil the water to prevent cooking the eggs.

Recipe of Emanuele Gnemmi