Beat the eggs in a bowl and add the sugar, vanilla, condensed milk and cognac to create a fairly liquid mixture. Then add a bit of syrup from the Amarenas (about 1 espresso cup) and stir well. Grease a 1 liter mold, and arrange a layer of sponge fingers (you can cut them so they fit better if the mold is a difficult shape) followed by several cherries or Amarenas (but don’t overdo it!) and continue arranging layers like this until the mold has about 1cm left at the top. Pour the liquid custard which you have previously prepared over the top and bake using a bain-marie in a pre-heated oven at 180°C for 40 minutes. Leave to cool in the oven, leaving the door slightly open.
For the lemon custard: boil the milk in a thick saucepan, and as soon as it comes to the boil, leave to rest for 2 minutes. Now beat the egg yolks in a bowl with the sugar until you have a smooth, pale mixture. Add the grated lemon rind and pour the mixture into the pan with the milk. Cook while stirring continuously with a whisk, until the custard thickens. The custard should be served warm.
Recipe by SARA