Torta Margherita Della Alice

Alice’s Meringue Cake

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

My mum’s friend Alice (pronounced Al-ee-chay) is famous for her version of this cake – she sells it to restaurants and at markets all around my valley. The cake used to be cooked overnight, buried in the ashes of the baker’s oven after the day’s baking was finished. The centre never fully cooks – it becomes like custard and the outside is very light, like a meringue. When you cut it into wedges, the top usually collapses and crumbles and you have the contrast of the two tex