Biancomangiare

Directions

1. 1
   In large, heavy saucepan, scald milk (do not boil). Turn down heat.
2. 2
   In a large measuring cup or small bowl with a spout, combine cold milk with cornstarch until mixed.
3. 3
   Add the sugar, vanilla and salt to the cold milk mixture.
4. 4
   Gradually add the cold milk mixture to the hot milk in the saucepan, stirring constantly. Slowly cook over low heat until the mixture thickens enough to coat the spoon.
5. 5
   Slice the pound cake into thin slices (this is easier if it is still a little frozen).
6. 6
   In a glass dish, layer the pudding with the pound cake, sprinkling each layer of pound cake with the frangelico and cinnamon before adding the next layer of pudding.
7. 7
   Top with chocolate shavings - use a vegetable peeler along the edge of a large, room temperature chocolate bar.
8. 8
   Let cool in refrigerator until set - at least 2 hours.