For the custard
500 g milk
150 g sugar
Slice the sponge cake (or some “Pasta Pesata”),and sprinkle with Alkermes as in the original recipe.
On top, put a rich confectioner’s cream, prepared with 3/4 cup of sugar, 2 cups of of milk, and 2 whole eggs.
Finish off with some lightly sugared whipped cream.
One variant is to prepare the cream only with yolks, while the whites whipped to firm peaks and sugared, are added to boiling milk so as to prepare some meringues which, removed with a slotted spoon, are added to the cream once it has been poured over the sponge cake soaked in liqueur.
Leave to rest and then serve.