Crescionda di Spoleto is an Umbrian dessert, originating in the Middle Ages as a sweet variant of Focaccia. You can now bring this popular dish and star of Umbria's Carnival of Spoleto, home, as chef Lorena Autori shares her version of this tempting treat.
Chocolate and Amaretti are a match made in heaven and define this dessert's indulgence. The crumbed macaroons provide almond and vanilla flavours, which are coated in chocolate laced with cinnamon. The zest of lemon adds a citrus twist, with the splash of rum giving toasted sugary kick. This cake's textures results in a combination of creamy goodness and sponginess, making a delectable yet light dessert. The Crescionda di Spoleto can be served chilled from the fridge or at room temperature.
Crescionda di Spoleto
Serves 6/8 - Cook in 60 minutes
- 4 eggs, separated
- 2 tablespoons cocoa powder, or 100g plain chocolate
- 80g amaretti macaroons, crushed into a fine crumb
- 3 tablespoons granulated sugar
- 500ml whole milk
- Grated zest of 1 lemon
- Ground cinnamon
- Powdered sugar
Preheat the oven to 180 degrees Celsius (°C). In a bowl mix the crushed amaretti macaroons, sugar, flour, cocoa powder, cinnamon, grated lemon zest, and rum. Continue to mix the ingredients, adding the egg yolks and milk.
In a separate bowl, whisk the egg whites until stiff peaks form and fold into the amaretti cake mixture. Place the mixture in a baking pan lined with parchment paper and bake for 20-25 minutes.
Dust with powdered sugar before serving – serve at room temperature or cold from the fridge. Buon Appetito!