Bishop’s Bread

For the bishop’s bread, cut chocolate into small cubes and mix with raisins, candied lemon peel, aranzini. Separate eggs into egg whites and yolks. Beat egg whites until stiff, slowly add about half of the sugar and beat until ready. Beat the yolks, water and the remaining powdered sugar in a hot water bath until the mixture is thick and fluffy. Allow mixture to cool while stirring constantly. Mix flour with vanilla and lemon zest and gradually fold into the yolk mixture together with the snow. Then slowly stir in chocolate-fruit mixture. Grease baking pan and line with sliced almonds, pour in mixture and bake in preheated oven at 180°C for about 40 minutes. Turn out the bishop’s bread from the baking pan while it is still warm.

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