Almond Pudding (Budino Alle Mandorle)

Put the almonds in the mortar and pestatele, reducing them to mush: If you don't have the mortar you can mix with a few tablespoons of milk until you get a smooth and homogeneous batter.

Pour the milk into a saucepan, add 120 g sugar, the ladyfingers in fine crumbs, vanilla and almonds.

place the pan over very low flame, heat, and boil for about 10 minutes pianissimo.

Meanwhile, break the eggs into a bowl and blend with a fork; then pour in the mixture, by passing it through a strainer and stirring constantly.

Let it sit a bit.

Meanwhile, caramelize the sugar remained along with a few tablespoons of water: when you pour it in Golden well a fluted mold, moving it from all sides, so that the caramel is spread nicely on the bottom and walls.

Then pour the cream and cook in the oven, Bain-Marie, for about 45 minutes.

Then let it cool to room temperature, bring it in the refrigerator and do not miss this for about 2 hours.

When serving, dip the mold for a few seconds in boiling water, dry it and turn it upside down on the plate by rolling.

Decorated the pudding with tufts of whipped cream, made with a special syringe, and candied cherries.