Creamy Custard Pudding with Gelato

Beat the egg whites with the salt until stiff peaks form

Gradually add the sugar, beating continuously for about 10 minutes

Add the gelato and mix just until combined

Pour into a 24 cm diameter cake pan with a hole in the center, well-greased

Bake in a moderate oven (180°C) for 30 minutes

Let cool inside the oven

Unmold and serve with the vanilla sauce

For the vanilla sauce: Beat the yolks with the sugar and salt until pale and fluffy

Heat the milk in a saucepan over low heat, stirring constantly as it thickens slightly (until it covers the rounded end of a metal spoon)

Remove from heat and stir in the pure vanilla extract

Let cool and cover the pudding

Serves 6-8 people.