“This is a traditional Sicilian dessert. My mother taught me this version. It is alternating layers of cornstarch pudding and pound cake. Served cold.”
2hrs 30mins
1 8 by 8 pan

Ingredients Nutrition


  1. In large, heavy saucepan, scald milk (do not boil). Turn down heat.
  2. In a large measuring cup or small bowl with a spout, combine cold milk with cornstarch until mixed.
  3. Add the sugar, vanilla and salt to the cold milk mixture.
  4. Gradually add the cold milk mixture to the hot milk in the saucepan, stirring constantly. Slowly cook over low heat until the mixture thickens enough to coat the spoon.
  5. Slice the pound cake into thin slices (this is easier if it is still a little frozen).
  6. In a glass dish, layer the pudding with the pound cake, sprinkling each layer of pound cake with the frangelico and cinnamon before adding the next layer of pudding.
  7. Top with chocolate shavings - use a vegetable peeler along the edge of a large, room temperature chocolate bar.
  8. Let cool in refrigerator until set - at least 2 hours.

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