INGREDIENTS for 4 glasses
• Prato biscuits with red fruits made according to the recipe you will find here
• Alchermes liqueur (possibly that of the Officina Santa Maria Novella)
For the light pouring custard:
• 4 egg yolks
• 500 ml milk
• 125 g sugar
• a pinch of salt
For the final decoration:
• 200 ml fresh cream
• a spoonful of icing sugar
• fresh raspberries and blueberries
• flakes of dark chocolate
• icing sugar

METHOD
Make the custard: mix the egg yolks with the sugar until you obtain a smooth cream. Then slowly pour in the milk, stirring all the time, and when everything is perfectly blended, heat the cream over a bain-marie.
Cook the cream over a low heat, stirring all the time; and as soon as it reaches a temperature of 84 °C, remove it from the heat. If you do not have a thermometer, simply be careful not to let it boil and turn off the heat as soon as the custard begins to thicken and coat the spoon.
Put a few cantucci biscuits into the bottom of the glasses and sprinkle them with Alchermes liqueur.
Cover them with the custard.
Whip the cream with the icing sugar and, using a pastry bag, decorate the glasses with a series of generous swirls.
Complete the decoration with fresh raspberries and blueberries and flakes of dark chocolate, and then put them into the fridge for a few hours.
Before serving the “bicchieri alla pratese” with red fruits sprinkle icing sugar over the surface.