Al latt in pe (standing milk)

Beat the eggs with the sugar; chop the amaretti and add them to the eggs; then add the powdered chocolate, the lemon and the 4 sheets of isinglass, diluted in a little hot milk and lastly the 4 egg whites whipped to stiff peaks.

Melt the sugar over the fire using a copper mold until it caramelizes. Using a strainer, strain the mixture into the mold and cook in a bain-marie for about 1 hour and a quarter.

Pay particular attention that, during cooking, no water enters, otherwise the cake will be ruined. At the end let it cool in its water and then put it in a cool place. The cake should be eaten a day or two after its preparation and served in a round, deep dish.