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In a hot pot, milk and sugar until it starts to boil. Get out of the fire.
In a medium deep bowl mix cornstarch, salt and egg yolks with a balloon whisk.
Add the mixture of the yolks from little to little to the milk mixture beating until well blended, return to the fire and cook over medium heat until it thickens.
Remove the custard from the heat, add the amaretto and pour into a deep bowl. Cover with plastic and allow it to cool. Once it is cold, refrigerate for at least 3 hours.
With an electric mixer beat the cream with 3 tablespoons of sugar until peaks form.
Remove the cold custard from the refrigerator and pour 1/2 cup of whipping cream over it.
In a large deep glass bowl, place half of the cake in cubes and cover with half of the raspberries. Pour half of the pears and half of the ground amaretti cookies on them.
With a spatula pour half of the creamy custard over the fruit and repeat with all the ingredients to have a second layer.
Garnish with remaining cream and a bunch of raspberries and refrigate at least 2 hours before serving.
TIPS
This dish is even better when you do it the night before your lunch or dinner, so the flavors are impregnated in the cake.
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Cake with raspberries and cream
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