Step by step

Mix slowly whilst pouring in the liqueur. You must obtain a homogeneous mixture without lumps, so cook slowly, stirring constantly, until the cream thickens.

To beat the egg whites until properly stiff, the bowl in which they are beaten should be perfectly clean. Then, in making the ‘polentina’, the egg yolks must be beaten for a long time until when you raise the whisk the beaten eggs hold their shape for a little time above the surface before sinking back down.
The ‘Pazientina’ is a typical dessert of the city of Padua: it seems that, originally, it was prepared in the monasteries of the area. The name is probably due to the patience it takes to prepare the different parts and assemble them.


pasta rice