Ingredients
Peel and slice the apples or pears (you can also use both types of fruit). Cook them in a deep saucepan, adding enough butter to mix well and stirring frequently to prevent the fruit from sticking to the bottom. Soak the sultanas in the Marsala and soften the bread crumbled into the milk: remember to squeeze the sultanas and bread well before adding them to the mixture.
Take a large bowl and beat the egg yolks thoroughly with the sugar. Add the cooked fruit while still warm, along with the grated lemon zest, crumbled amaretti and, one at a time, all the other ingredients, apart from the cocoa. Whisk the egg whites into stiff peaks and gently fold into the mixture.
Prepare a large, shallow baking tray, greasing it with butter or lining it with ovenproof paper. Pour in the mixture, sprinkle with the cocoa and bake in a preheated oven at 170°C for about 40 minutes.