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TN&M in the Kitchen: Crescionda di Spoleto

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel


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            

- ¼ cup of rum 

- 2 tablespoons all-purpose flour             

- 500ml whole milk

- Grated zest of 1 lemon 

- Ground cinnamon

- Powdered sugar 


Step 1

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.

Step 2

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.

Step 3

Dust with powdered sugar before serving – serve at room temperature or cold from the fridge. Buon Appetito!

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