Canary Almond Delight Cream (Bienmesabe)

1. Prepare Sugar Syrup

Combine the sugar, water, and cinnamon stick in a saucepan. Bring the mixture to a boil while stirring constantly with a wooden spoon until the sugar dissolves completely and the mixture becomes clear.

2. Add Ground Almonds

Once the sugar has dissolved, remove the cinnamon stick and add the finely ground almonds to the saucepan. Cook this mixture for about 7 minutes, stirring regularly.

3. Add Extract and Zest

Stir in the almond extract and grated lemon zest. Remove the saucepan from the heat and allow the mixture to cool slightly.

4. Incorporate Egg Yolks

In a separate bowl, beat the egg yolks until smooth. Gradually stir the beaten egg yolks into the almond mixture. Return the saucepan to the stove and cook over low heat, stirring continuously until the cream thickens.

5. Cool and Serve

Allow the Bienmesabe to cool to room temperature before serving. Optionally, dip sponge cake or ladyfingers in Malvasia wine and serve them alongside the cream.