This brick-shaped pudding is a dessert that has its roots in the past when things were simpler, the past of all of our infancies. The 1970s or 1980s were at time when even a simple cake like this, made with biscuits and coffee, was enough for a birthday celebration. A far cry, in short, from the choreographed preparations of sugar paste and cartoon characters that we are used to seeing today. Cakes like the one we present here were equally good, perhaps, for many of us, even better. So let's take a trip back in time with this brick-shaped pudding!
Sun-dried eggplant rolls stuffed with Mediterranean tuna fish
“La rustica” home made tomato sauce
Orecchiette with turnip greens with appetizer, dessert and extra virgin olive oil
Semolina sagne ncannulate
Separate the egg yolks from the whites. Beat the egg whites until stiff. Set aside. Beat the egg yolks with the sugar, then add the softened butter. Continue beating until you get a clear and frothy consistency. Add a teaspoon each of liqueur and espresso coffee. Beat the mixture again. Dip the biscuits in the coffee just as you would do for tiramisu. Then make layers of the biscuits and the creamed butter mixture. Finish with flakes of chocolate or other decoration to taste.