Alessandro Pavoni, Roberta Muir
By Alessandro Pavoni and Roberta Muir
I love barbajada (see above) so much, I created this baked custard dessert using the same simple ingredients. You’ll need a sugar/deep-fry thermometer for this dish.
Preheat the oven to 90°C.
Place the chocolate, coffee, cream and sugar in a heavy-based saucepan over low-medium and heat to 40°C on a sugar/deep-fry thermometer. Remove from the heat and set aside to come to room temperature. Gently whisk