Spoleto's Crescionda
It is soft and velvety on the palate. The enveloping flavor of dark chocolate and almond aroma make Crescionda the signature dessert of Spoleto. Discover the recipe!
- 6 eggs
- 150 grams sugar
- 2 spoonfuls of 00 flour (about 50 grams)
- Mistrà as needed (an anise-flavoured liqueur)
- Grated peel of 1 lemon
- Ground cinnamon to taste
- 150 grams dark chocolate
- 150 grams amaretti almond biscuits
- 1.5 litres milk
First, chop up the dark chocolate with the amaretti; Mix in the flour, cinnamon and grated lemon peel; In a separate bowl, beat together the eggs and sugar, gradually adding the milk until the mixture is foamy; Pour the wet mixture over the dry ingredients and gently mix; Stir in the mistrà liqueur and dissolve any lumps; Pour the batter into a buttered, floured 24 cm baking pan; Bake in an oven preheated to 160° for 20 minutes; Cool, sprinkle with icing sugar and serve. If desired, serve with a scoop of vanilla ice cream.