Chocolate and "Amaretti" Delight

Pour the milk into a saucepan, add the lemon zest and bring to a boil. When the milk starts to boil, take the pan off the heat and set aside.

Separate the egg whites and yolks. Set the whites aside in a glass jar with a lid and put them in the refrigerator or freezer for a future use.

Put the yolks in another saucepan, add the sugar then beat a few minutes until the mixture is pale yellow in colour. Stir in the flour, mix well, then slowly pour in the hot milk with constant stirring. Cook with stirring over low heat about 5 min until the sauce thickens and will coat the back of a spoon. Remove the pan from the heat, add the butter and cocoa, then mix well. Set aside.

Pour the rum into a small dish and lightly dip the amaretti. Place them in the serving cups and cover with the cream.

Refrigerate 1 h before serving.