CookEat Recipe
Bavarese Lombarda
A chilled biscuit-lined dessert filled with a smooth butter cream made from sieved hard-cooked egg yolks.
Method
Steps
Step 1
Gather the ingredients: 180 g fresh butter, softened; 180 g icing sugar; 150 g long savoiardi biscuits; 6 eggs, only the hard-cooked yolks used in this dessert; 5 g vanilla sugar; Prepared clear rosolio as needed to moisten the mould and biscuits, about 60–90 ml; clear Cedro rosolio is suitable.
Step 2
Put the six eggs in a saucepan, cover with water and bring to a boil. Simmer for about 9–12 minutes, adjusting for size, until both whites and yolks are firm. Cool promptly in cold water, peel and remove the six yolks. Reserve the whites for another use; they do not enter this cream. Firm cooking replaces the source’s fixed seven-minute instruction.
Step 3
Work the cooled hard-cooked yolks into the soft butter, then press the mixture through a fine sieve. Add the icing sugar and vanilla sugar and beat thoroughly with a wooden spoon until very smooth and creamy.
Step 4
Moisten the inside of a fluted mould of about 1 litre with a little rosolio. Split the savoiardi lengthwise and dip them lightly in the remaining rosolio. Line the base and sides of the mould with the biscuits, fitting them closely without soaking them to collapse.
Step 5
Spoon the butter-yolk cream into the middle and cover it with more lightly moistened biscuits. Cover and refrigerate at 4°C or colder for at least 3 hours, until firm throughout, then unmould and serve cold in eight small portions. It may be prepared the day before; keep refrigerated and use within 2 days.
Step 6
For the two-colour version, replace half the dipping rosolio with the same volume of alchermes, moisten half the biscuits with each and alternate pale and pink-red biscuits around the mould. For the sponge version, replace the 150 g savoiardi with 150 g prepared plain pan di Spagna cut into thin strips, moisten lightly and line and cover the mould in the same way. Keep the filling and chilling method unchanged in either version.
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