EUROPUD

No, not a way to solve the euro crisis using the culinary arts but a homage to the Azzurri who are, of course, playing tonight.

I've wanted to try this dessert for a long time and it's based on a Good Housekeeping magazine recipe that I've had for years.  Their version involves making and baking an egg custard and, as I can't stand baked custards, I've both simplified and Italianised the recipe:

First I made up three sachets of crema pasticcera [confectioner's custard, which we can buy in Italy] using 500 ml milk. Then I whipped up 500 ml panna da montare [use double or whipping cream if you are not in Italy] to the soft peaks stage.  I broke 5 small croissants into a deep serving bowl and added 100 gr finely chopped chocolate and most of a 500 gr packet of frozen raspberries.  I then quickly mixed the cream and the crema pasticcera together and poured it over the other ingredients, mixing everything well.  All that was left to do was to chill the mixture for at least a couple of hours and decorate with the rest of the raspberries and the little sugar footballers and flags  [found in the supermarket].

And "No" again to your next question:  I am certainly not going to eat it all myself!  Rosa and her family are the willing testers.