Ingredients:

For the cream:

300 ml of milk
2 egg yolks
80 g of sugar (4 tablespoons)
45 g corn starch (3 tablespoons)
Zest of one lemon
300 ml of already sweetened whipping cream (vegetable or fresh)
For the bath:

400ml water (2 cups)
3 tablespoons of sugar
Yellow lemon peel
For the decorations:

Grated coconut (optional)
Whipped cream (optional)
Zest of one lemon (optional)
Instructions:

Start by preparing the cream: in a saucepan, heat the milk together with the lemon zest without letting it boil.
In a bowl, beat the egg yolks with the sugar until the mixture is light and fluffy. Add the cornstarch and mix well.
Add a little hot milk to the egg yolk mixture and mix quickly to avoid lumps forming.
Pour the egg yolk mixture into the hot milk remaining in the saucepan. Cook over medium-low heat, stirring constantly until the cream thickens. Remove from heat and let cool.
Prepare the syrup: in a pan, bring the water to the boil with the sugar and lemon peel. Let cool.
Line a plum cake mold with cling film.
Pour a little cream on the bottom of the mold and distribute it evenly. Place a layer of Pavesini on top of the cream.
Quickly dip the Pavesini into the prepared mixture and place them in the mold on top of the first layer of cream.
Continue alternating layers of Pavesini and cream until you run out of ingredients, making sure to finish with a layer of cream.
Cover the mold with transparent film and place it in the freezer for at least 3 hours or until the cake has solidified.
Once ready, decorate the dessert as desired with grated coconut, whipped cream and lemon zest.
Cut into slices and serve. Enjoy your meal!

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