Recipe Provided By: Chef Anthony Pasceri of Apollinaire
Ingredients:
12.5 cups of milk
1.5 cups of sugar
½ cup coco powder (bitter)
26.5 ounce of amaretto cookies
12 eggs
½ cup flour
1 shot of amaretto liquor
Directions:
Preheat oven to 350.
In a large bowl mix the eggs, sugar, coco powder, and the flour.
Mix with a hand wisk for 3-5 minutes.
Add the milk to the egg mixture and mix it all together.
Add the amaretto liquor and mix again.
Crush the cookies into course pieces and add to the mixture.
Fold the broken cookies in to the mixture be careful not to break them up more.
Pour the whole mixture into a 13x 21 2 inch hotel pan.
The secret to this dessert is to let it sit in the hotel pan 1 hour before you put in the oven. Doing this will make the three layers you are looking for. Coco will settle to the bottom, eggs, milk will be in the middle, and the cookies will be on top.
After the crescionda has rest 1 hour it’s time to bake.
Put in 350 oven and cook for 30 min.
Pull out and let it rest to room temp then put in refrigerator and cool down before you serve.
