Learn how to make dolci al cucchiaio con crema pasticcera e savoiardi, a dessert that brings back fond childhood memories. This global dish has been adapted and reinvented in different cultures, but my family has a special variant that I’ll share with you. The key to making this dish a delight is in the attention to detail and love for each ingredient.
I’m excited to share my recipe for dolci al cucchiaio con crema pasticcera e savoiardi, a dessert that brings back fond childhood memories. This global dish has been adapted and reinvented in different cultures, but my family has a special variant that I’ll share with you. The key to making this dish a delight is in the attention to detail and love for each ingredient.
The food category of dolci al cucchiaio con crema pasticcera e savoiardi often evokes nostalgic emotions, reminding us of tender and cozy childhood memories.
This dessert has left a mark on kitchens around the world, leading to iconic dishes. It’s interesting to explore the curiosities and historical peculiarities of this dish and how it has been adapted and reinvented in different cultures.
My mother used to make a variant of this dish with another ingredient that was especially beloved in our home during my childhood. I’ll share this family recipe with you, and I encourage you to try your own family’s version or a version your grandmother used to prepare.
Although this dish may seem easy or difficult at first glance, the real secret to making it a delight lies in the careful selection and handling of the ingredients. Regardless of the complexity, its final flavor and quality heavily depend on the love and attention we dedicate to each ingredient.
INGREDIENTI
- 500g of savoiardi biscuits
- 1L of milk
- 6 egg yolks
- 150g of sugar
- 60g of flour
- 1 vanilla bean
- 1 lemon peel
PROCEDIMENTO
- Separate the egg yolks from the whites and beat the yolks with the sugar until they are frothy.
- Add the flour and mix well.
- Heat the milk with the vanilla bean and lemon peel, and when it starts to boil, remove from heat.
- Add the egg mixture to the hot milk and mix well.
- Return the mixture to the heat and cook over low heat, stirring constantly, until it thickens.
- Let the cream cool.
- Arrange the savoiardi biscuits in a serving dish.
- Cover the biscuits with the cream.
- Repeat the layers until all the ingredients are used up.
- Chill in the refrigerator for at least 2 hours before serving.
SERVIRE CON
This dessert is perfect on its own, but you can also serve it with a dollop of whipped cream or fresh fruit.
CONSIGLI
To make the cream even more flavorful, you can add a splash of rum or marsala wine. Be sure to let the cream cool completely before assembling the dessert to prevent the biscuits from becoming soggy.
I hope you enjoy making and savoring this delicious dessert as much as I do. Don’t forget to put love and attention into each ingredient!
