Pudding Di Savoiardi is a traditional Italian dessert made with layers of savoiardi biscuits, sultanas, candied fruit, and a creamy mixture of eggs, milk, and sugar. This dessert is carefully prepared by creating alternating layers of biscuits and ingredients, and then baked in a water bath until the custard sets. Once cooled, the pudding is sliced and served cold as a dessert.
Savoiardi Pudding
Instructions
- Prepare the cream by whisking the whole eggs with the sugar until obtaining a homogeneous and foamy mixture.
- Pour the hot milk into the egg and sugar mixture, stirring well to incorporate all the ingredients.
- Take a smooth and tall mold and line it with parchment paper, in order to facilitate the removal of the pudding once cooked.
- Arrange a layer of Savoiardi biscuits on the bottom of the mold.
- Sprinkle a layer of sultana raisins and candied fruit over the biscuits.
- Continue creating alternating layers of biscuits, raisins, and candied fruit until all the ingredients are used.
- Pour the prepared cream into the mold, making sure to completely cover the biscuits so that they soak well.
- Let the pudding rest for a few minutes, allowing the biscuits to swell and absorb the cream.
- Prepare a pot with hot water for the water bath.
- Place the mold with the pudding inside the pot with hot water, making sure that the water does not enter the mold.
- Bake the pudding at a moderate temperature, about 180°C, for about 45-50 minutes or until the cream thickens.
- Once cooked, remove the mold from the water bath and let it cool completely.
- Once cold, remove the pudding from the mold by gently pulling the parchment paper.
- Slice the pudding and serve it cold as a dessert.
Notes
Add a dusting of cocoa powder on top of the pudding before serving.
