Marengo Tart
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- shortcrust (pasta frolla)
- dl milk
- g sugar
- g flour
- egg yolks
- vanilla
- g sponge cake (pan di Spagna)
- citron rosolio liqueur
- g icing sugar
Instructions
- Make a shortcrust and a pastry cream; slice the sponge cake.
- Line a tray with shortcrust and a rim, layer rosolio-soaked sponge with the cream between.
- Whip a meringue with the leftover whites and icing sugar and spread it over the top.
- Glaze the pastry rim, bake, shield the meringue with paper, and serve cold dusted with sugar.