Lombard Bavarian Cream
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g good fresh butter
- g powdered (icing) sugar
- g long savoiardi or sponge cake
- hard-boiled egg yolks
- vanilla sugar
- rosolio liqueur
- alkermes liqueur
Instructions
- Sieve the hard-boiled yolks into the butter and work with icing and vanilla sugar to a smooth cream.
- Line a moistened ribbed mould with rosolio- (and alkermes-) dipped ladyfingers.
- Fill with the cream, cover with more dipped ladyfingers, chill at least three hours, and serve. Serves eight.