We start by crumbling the amaretti in a bowl, using the bottom of a glass.
We prepare caramel by putting 100 grams of sugar in a saucepan and in another saucepan we heat the milk. We bring both pots on the fire, putting them close to better control them.
As soon as the caramel was formed, let’s pour it into a square silicone mold (18x18 cm), trying to widen it to the bottom. Then let it rest so that it solidifies.
In the meantime, we prepare the dough: in a large bowl we break the eggs and beat them with a whisk.
We also add 150 grams of sugar, cocoa and rum, always stirring.
Let’s join crumbled amaretti and hot milk.
We mix well to obtain a homogeneous compound
We resume the mold with the caramel and pour the mixture into it.
We take a baking dish, put the mold in it with the mixture and pour the water into the baking dish until it reaches half its height. We bake and bake in a ventilated oven in a bain-marie at 160 degrees for about 60 minutes.
We break our bonet, let's cool it for a few minutes and then shape it, overturn it, on a tray.
Finally we decorate it by creating a diagonal of amaretti in the center.
Here is our Piedmontese bonet, scenic and delicious!
