674. Bavarese Lombarda

Lombard Bavarian

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

This dish, which has many different names, could also be called “dessert of the day,” since many families like it and make it often.

Ingredients

  • 180 grams (about 6-⅓ ounces) of fresh, quality butter
  • 180 grams

Method

Boil the eggs for seven minutes only, then remove the yolks. Blend them with the butter and pass through a strainer. Then add the confectioners’ sugar and the vanilla sugar, stirring the mixture vigorously with a wooden spoon until smooth.

Take a mold, a ribbed one if possible. Brush it with rosolio. Cut the ladyfingers in half lengthwise, dip them lightly in rosolio, or dip half in ros