Biancomangiare

1. 1

   In large, heavy saucepan, scald milk (do not boil). Turn down heat.

2. 2

   In a large measuring cup or small bowl with a spout, combine cold milk with cornstarch until mixed.

3. 3

   Add the sugar, vanilla and salt to the cold milk mixture.

4. 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. 5

   Slice the pound cake into thin slices (this is easier if it is still a little frozen).

6. 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. 7

   Top with chocolate shavings - use a vegetable peeler along the edge of a large, room temperature chocolate bar.

8. 8

   Let cool in refrigerator until set - at least 2 hours.

No additional tips available.