Bavarian Cream with Bergamot

Put the eggs and sugar into a mixing bowl and beat with a whisk. Gradually add the flour, a pinch of salt, the yeast and the vanilla essence. Continue to beat with the whisk until you get a smooth mixture, which should then be poured into a suitable mould and left to rise in a warm place for at least 20 minutes. Bake in the oven at 180° for 20/25 minutes. Once cool, the dessert should be bathed with a mixture of water, sugar and Bergamot liqueur. Decorate with cream and candied peel.