In a pot, heat the milk and sugar until it begins to boil. Remove from heat.
In a medium deep bowl, mix the cornstarch, salt, and egg yolks with a whisk.
Gradually add the egg yolk mixture to the milk mixture, whisking until well combined, return to heat, and cook over medium heat until thickened.
Remove the custard from the heat, add the amaretto, and pour it into a deep dish. Cover with plastic wrap and allow it to cool. Once cool, refrigerate for at least 3 hours.
Using an electric mixer, whip the cream with 3 tablespoons of sugar until stiff peaks form.
Take the cold custard out of the fridge and pour 1/2 cup of whipped cream over it.
In a large deep glass dish, place half of the cubed cake and cover with half of the raspberries. Pour half of the pears and half of the crushed amaretti cookies over them.
With a spatula, pour half of the creamy custard over the fruits and repeat with all ingredients for a second layer.
Garnish with the remaining whipped cream and a handful of raspberries and refrigerate for at least 2 hours before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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