This is the delicious dessert, Bonnet, from the Hotel Villa Rita on the island of Elba. I'm posting the recipe as it came to me from their chef, Vincenzo.


Preheat oven to 160C

Serves: 10



6 eggs

100g white sugar

1-tablespoon cocoa powder

125m1-cup filter coffee

125ml Amaretto liqueur

350g caster sugar and 4 tablespoons water to make up a caramel

Amaretti biscuits to garnish

 10 ramekins, greased



Combine all the above ingredients.  Make up the caramel by placing the sugar in a heavy based pan and slowly melt and cook until it turns a golden honey colour. Remove from the heat and very carefully add 4 tablespoons water. Stir and pour a little caramel into the bottom of each ramekin. Pour in the rest of the mixture.


Place the ramekins in an oven proof dish lined with a tea towel and pour enough boiling water to come half way up the sides of the ramekins. Cook for one hour or until set. Remove and chill under ready to serve.


Unmould each ramekin and turn upside down on individual serving plates. Scatter a little crushed Amaretti biscuits over the top and serve with fresh cream or ice cream.