A pre-prepared fatless sponge baked in a square tin
Fresh coffee, cooled
Alchemeres liqueur or similar (?Angostura bitters)
1/2 litre milk
4 egg yolks
4 dessert spoons sugar
4 tsp cornflour
Vanilla and lemon zest or cinnamon
Warm the milk with cinnamon or other flavourings, don’t let it boil.
Slice the sponge and place layers in a rectangular dish. Pour over the coffee to lightly soak the sponge and drizzle Alchemeres.
For the custard, mix egg yolks, sugar and cornflour, plus a pinch of salt. Add the warm milk a little at a time, stirring constantly. Place on a low heat, stirring with a whisk until the custard thickens.
Drizzle the custard mixture over the sponge.
Place in a fridge to cool for 2-3 hours.