Crema Lodigiana from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
This dish hales from Lodi, a rural area south of Milan, where mascarpone originated. It has the texture of a semi-freddo, and if you set it in the refrigerator for a few hours instead of freezing i...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 4 eggs, separated
- 2 egg yolks
- 1 pinch of fine salt
- 1¼ cups (275 g) caster sugar
- 400 g mascarpone
- ¼ cup (60 ml) dark rum
- 8 Hazelnut Cookies, to serve
- mixed berries, to serve
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Nocciolini from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
app.ckbk.com
Chisolini from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
app.ckbk.com
Mascarpone and lemon cake
italytravelandlife.com
Mariconde from Recipes from Milan and Lombardy by Slow Food
app.ckbk.com
Panettone With Mascarpone Cream | Best Authentic Italian Recipe
pizzacappuccino.com
Mascarpone Cream: The Original Italian Recipe
pantryvault.com
Cannoli with Mascarpone Lemon Cream | RICARDO
ricardocuisine.com
Laciada from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
app.ckbk.com