Serves: 6 people Difficulty ': Easy Preparation time: 35 minutes Ingredients 1 / 2 cake 200ml. 400ml fresh cream. milk 4 egg yolks 100g. sugar 1 tsp potato starch 1 teaspoon of vanilla extract 2 tablespoons raisins 2 tablespoons butter marsala -------------------------- PROCEDURE Prepare the custard warm milk and cream in a saucepan with the vanilla.
Beat the egg yolks with sugar until it is foamy and add the starch. Pour the milk and cream to hot wire on the eggs while stirring the cream in a double boiler and cook without boiling water. Once the cream begins to conceal the back of a spoon, pour into a bowl and let cool. Cut the cake into cubes and put on the bottom of 6 souffle molds' lightly buttered.
Put the center which have previously little raisins soaked in warm water and then squeezed and Marsala, panettone and even nuts. Pour gently to fill in the blanks and bake at 180 degrees for 12 minutes. Serve immediately. 
Beat the egg yolks with sugar until it is foamy and add the starch. Pour the milk and cream to hot wire on the eggs while stirring the cream in a double boiler and cook without boiling water. Once the cream begins to conceal the back of a spoon, pour into a bowl and let cool. Cut the cake into cubes and put on the bottom of 6 souffle molds' lightly buttered.
Put the center which have previously little raisins soaked in warm water and then squeezed and Marsala, panettone and even nuts. Pour gently to fill in the blanks and bake at 180 degrees for 12 minutes. Serve immediately.
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