Zuppa inglese

Step 1: Simmer 1 cup water, 2 ⅞ oz sugar, ⅓ oz dried hibiscus flowers, 1 cinnamon stick, 3 cloves and 1 orange peel in a small pan over a medium heat for 5 minutes, until deep red. Strain, stir in 1 tsp rose water and cool.

Step 2: Heat 4 ¼ cups whole milk with 1 lemon peel in a pan over a medium heat until steaming, then take off the heat.

Step 3: Whisk 6 egg yolks with 6 ½ oz caster sugar until pale, then whisk in 2 ½ oz cornflour. Pour in the hot milk slowly, whisking, discarding the lemon peel.

Step 4: Return to the pan over a medium-low heat and stir constantly for 5–6 minutes, until thick and the first bubbles pop. Common mistake: walking away; custard catches on the bottom in seconds, so keep the spoon moving across the base.

Step 5: Pour half the custard into a bowl. Stir 2 ½ oz dark chocolate and 1 tbsp cocoa powder into the other half until smooth. Cover both with cling film touching the surface and cool.

Step 6: Dip 10 ½ oz sponge fingers (savoiardi) one at a time into the syrup for a second each side, and lay a third of them in a 20 × 30 cm dish.

Step 7: Spread with half the lemon custard. Add another layer of dipped biscuits and all the chocolate custard.

Step 8: Finish with the last biscuits and the rest of the lemon custard, smoothing the top.

Step 9: Cover and chill for at least 6 hours, or overnight, until set. Scatter ⅔ oz dark chocolate over before serving.