Cherry Dessert
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 200 g black cherries
- 100 g powdered (icing) sugar
- 50 g rye breadcrumbs
- 40 g sweet almonds
- 4 eggs
- 2 spoonfuls rosolio liqueur
- vanilla or lemon zest
Instructions
- Whisk the yolks with sugar until frothy, add breadcrumbs, rosolio and aroma.
- Fold in the whipped whites and pour into an almond-coated greased mould.
- Add the cherries (with the remaining almonds to keep them suspended), bake, and serve hot or cold. Serves 4-5.