Prepare the cream by whisking the whole eggs with the sugar until obtaining a homogeneous and foamy mixture.

Pour the hot milk into the egg and sugar mixture, stirring well to incorporate all the ingredients.

Take a smooth and tall mold and line it with parchment paper, in order to facilitate the removal of the pudding once cooked.

Arrange a layer of Savoiardi biscuits on the bottom of the mold.

Sprinkle a layer of sultana raisins and candied fruit over the biscuits.

Continue creating alternating layers of biscuits, raisins, and candied fruit until all the ingredients are used.

Pour the prepared cream into the mold, making sure to completely cover the biscuits so that they soak well.

Let the pudding rest for a few minutes, allowing the biscuits to swell and absorb the cream.

Prepare a pot with hot water for the water bath.

Place the mold with the pudding inside the pot with hot water, making sure that the water does not enter the mold.

Bake the pudding at a moderate temperature, about 180°C, for about 45-50 minutes or until the cream thickens.

Once cooked, remove the mold from the water bath and let it cool completely.

Once cold, remove the pudding from the mold by gently pulling the parchment paper.

Slice the pudding and serve it cold as a dessert.