Crumble the amaretti (this works very well in a freezer bag and with a rolling pin). Bring the milk to the boil.
Beat eggs with a quarter of the sugar until foamy.
Mix cocoa, amaretti crumbs, espresso, rum/Marsala and grated orange peel. Heat oven to 180°C. Pour milk over the amaretti mixture and fold in the beaten egg mixture. Mix the remaining sugar with a little water and bring to a gentle simmer.
Melt the sugar and let it caramelize until golden brown. Pour out dessert molds with the caramel, pour in cocoa-amaretti mixture and place molds in water bath.
Bake at 180°C for 30 minutes, then at 160°C for another 30-40 minutes. Remove from the oven, let cool and then put in the fridge. Leave to infuse overnight, or better still 2-4 days, so that the aroma develops very well.
Turn out before serving. Very well fit semi-solid whipped cream or orange fillets.
Also amaretti cookies of course!
For me the Bonet is the noblest dessert of Piedmont, better than a panna cotta. It should ideally be enjoyed in autumn and winter.
The recipe dates back to the 13th century, when it was served in noble courts.
Originally, the bonet did not contain cocoa powder, since the Europeans had not yet discovered America.
