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Swiss Cream

4 servings

Ingredients

• 0.5 l milk
• 8 pcs egg yolks
• 125 g sugar
• 1 tsp starch
• bitter amaretti (as needed)
• 0.5 l thick sweet cream (for foam)
• vanilla (a little)
• 3 tbsp rum

Instructions

1. Quickly stir the egg yolks with a teaspoon of starch, milk, and sugar over heat to form a cream, then pour into a bowl and continue stirring intermittently until cooled.
2. Line a cream bowl moistened with rum with bitter amaretti, ensuring they do not soften, spread the cream evenly over them, and cover with whipped cream foam beaten with vanilla, sugar, and rum.

Modernized from a treasured 19th-century German cookbook.