This delectable looking thing is called a bonet, and it is a very traditional Piemontese dessert. Sometimes made in individual custard ramekins, and sometimes in bundt pans for a larger version, it’s always an incredible combination of crushed amaretto cookies, rum, cocoa powder, cream, sugar, and eggs. The magic happens in the cooking, when the caramelized amaretti rise to the top of the custard. When turned over onto a plate they then become the bottom, a sweet-almond-crunchy crust. Some, like the one shown here, are further drizzled with caramel and chocolate before being served. I had mine in Dam a Tra, a restaurant in Verbania. The name is old Piemontese dialect, by the way; the words mean ‘Trust Me’. And trust me, you must try this dessert.