After many recipes from different parts of Italy, it's time for a traditional recipe from my own area and a personal favorite of mine. The bonet is a typical Piedmontese Dessert; more precisely, it comes from the area called Langhe. It's perfect to be served at the end of a good meal, and it's frequently served at the end of a Wedding lunch. The key ingredients of this dessert are the Amaretti (dry almond cookies), cocoa powder and rum. If you want to surprise your guests, serve them this delicacy and see how fast it will disappear!
Note: if you like, you can replace the rum with coffee; a different flavor, yet still delicious.


  • 100 g of Amaretti, plus a handful for decoration
  • 50 g of Cocoa powder (unsweetened)
  • 700 ml of milk
  • Half a glass of Rum
  • 10 egg yolks
  • 150 gr of Sugar

For the Caramel

  • 100 g of Sugar


  • A baking tin like this one.
  • A large oven tray, big enough to contain the baking tin. It has to be deep to, as it will have to be filled with water.
  • A large bowl.
  • A mixer to grind the Amaretti.
  • A sieve (optional, but recommended).


  • Prepare the Caramel by melting the sugar on low heat.
  • Pour the Caramel in the Baking Tin and spread it all over the tin by tilting it. Put the tin aside.
  • Crush/Grind the Amaretti. They should be ground to a fine powder, almost like flour.
  • Preheat the oven at 180 degrees Celsius (it's better not to use the fan).
  • In a large bowl, mix the sugar and the egg yolks.
  • Add the cocoa powder. I recommended to use a sieve to avoid getting lumps.
  • Add the rum.
  • Add the ground Amaretti.
  • Add the milk.
  • Mix everything until smooth. Don't worry if the cream looks very liquid, it's normal.
  • Pour the mixture into the baking tin, where the Caramel should now be cold and hard.
  • Put the baking tin into the large tray.
  • Pour boiling water into the large tray (it's needed for the bain-marie). The water should cover no more than two thirds of the sides of the baking tin.
  • Put everything in the oven for 40-45 minutes. You can see if the bonet is ready by looking at its surface; it starts to separate from the baking tin, it's ready.
  • Remove from the oven and take the baking tin with the bonet out of the large tray.
  • Let it cool down and turn it upside down on a serving tray. To make this easier, put the tray face down on the baking tin, keep the two together with your hands and turn everything upside down quickly. This will prevent the dessert from falling out from the tin and break.
  • Decorate with a few whole Amaretti on the top and serve.

Should you have some leftovers after your meal, cover the bonet with cling film and store it in the fridge. I recommend to consume it within two or three days.