. 4 eggs

. 1 tablespoonful of sugar for each egg

. 1 cup of milk for each egg (or 2, it depends on how thick you want the mixture)

. 2 tablespoonfuls of dark cocoa powder

. 15 Piedmontese crushed macaroons

. the peel of half a lemon

. 1 small glass of rum (a "cicchet" in the local dialect)

For 4 people

Piedmontese macaroons

dark cocoa powdereggs

small glass of "cicchet"

milk

Heat the 2 tablespoonfuls of sugar in a bun tin - the traditional one is made of aluminium - until it browns, thus forming caramel and let it cool. In the meantime, beat the 4 egg whites in a bowl (grilèt) and add the yolks. Then add the remaining ingredients.

Pour the mixture into the bun tin and cover with a normal lid. Now cook it in a bain-marie, putting the bun tin in a pot with little water, so that it won't overboil. Now overturn the bun tin on a dish and serve cool. Advice for people with a sweet tooth: taste it with plenty of caramel!