How to make pasta bresciana: Pour all the ingredients together and work until you get a homogeneous dough. Roll out the mixture and, with a rolling pin, reduce it to a thickness of 8 mm. From this then obtain circles of the same diameter of the sponge cake. Bake at 180 ºC for about 15 minutes. Allow to cool.
How to make the eggnog cream: Boil the marsala with sugar. Separately beat the yolks with sugar. Then add the starch and a tablespoon of cold marsala to mix everything. Whisk vigorously, pour the mixture into the boiling marsala until it thickens; once resumed boil continue to stir and cook for about 6 minutes. Remove from the pan and let cool.
Prepare the Pie Pazientina: Arrange on a floor a disc of pasta bresciana smearing the upper surface with a veil of melted chocolate. This is to avoid moistening the dough itself with the cream.
Spread a layer of eggnog cream and cover with a disc of soft sponge cake, the latter should be soaked with a rum sauce.
Spread another layer of eggnog cream and cover with a last disk of bresciana pasta. This must also be spread with dark chocolate, this time on the lower surface.
Cover all the cake with a thin layer of dark chocolate mousse to which to adhere dark chocolate flakes.
Finally sprinkle with bitter cocoa.
To enjoy in the best way the Pazientina Cake the advice is to consume it the next day, or two days after the preparation. In this way the eggnog cream will soften the pasta bresciana, also obtaining a fusion of flavors that will make delicious your Pazientina.