For the caramel decoction: 500 g/ 17 oz. sugar, 200 g/ 7 oz. water. For the bonet: 900 g/ 31.7 oz. milk, 200 g/ 7 oz. sugar, 100 g/ 3.5 oz. cream, 400 g/ 14 oz. eggs, 40 g/ 1.41 oz. egg yolks, 200 g/ 7 oz. amaretti biscuits, 80 g/ 2.82 oz. cocoa powder, 30 g/ 1.05 oz. Lavazza coffee, 20 g/ 0.7 oz. rum, vanilla berry. For the panna cotta: 250 g/ 8.8 oz. milk, 100 g/ 3.5 oz. cream, 200 g/ 7 oz. sugar, 18 g/ 0.60 oz. isinglass. For the bicerin: 150 g/ 5 oz. bonet, 30 g/ 1.05 oz. dark rum, 50 g cream, one tablespoon of ground coffee, 200 g extra dark chocolate, 100 g/ 3.5 oz. bitter cocoa. For the eggnog sauce: 400 g/ 14 oz. sugar, 250 g/ 8.8 oz. egg yolk, 500 g/ 17 oz. dry marsala, 200 g/ 7 oz. cream, 70 g/ 2.40 oz. plain flour. For the baci di dama: 200 g/ 7 oz. plain flour, 200 g/ 7 oz. sugar, 200 g/ 7 oz. hazelnuts, 200 g/ 7 oz. butter.
For the caramel decoction: candy the caster sugar and boil in hot water. Pour it in moulds. For the bonet: whip the eggs and the egg yolks, meantime boil the milk with cream and vanilla berries, and incorporate all the other ingredients. Cool it and add the eggs. Put the mixture in moulds and cook in bain marie in the oven for 20 minutes at 140°C. Take the bonet out of the oven and let it cool completely, then dig the upper part to form a hemisphere where we will pour the panna cotta. The bonet will then be turned over on the plate and the panna cotta will remain hidden from it. For the panna cotta: boil milk, cream and sugar. Add the isinglass, previously soften, and whip. Pour the mixture in the concave part of the pudding and let it cool. For the bicerin: whip all the ingredients together. Pour the mixture in small semi-spherical moulds and freeze. Then unify the two spheres with dark chocolate before dusting with cocoa powder. For the eggnog sauce: proceed as for a simple custard, substitute milk with marsala and cream. For the baci di dama: whip the hazelnuts with sugar, add plain flour an d soften butter until you will obtain a grainy dough. Put it on a baking tin and bake at 160°C for 15 minutes.