In Emilia Romagna, the sweetness of Sweet Porcupine perfectly blends with the festive atmosphere that characterizes family meals during winter celebrations. This dessert, rooted in local tradition, consists of layers of sponge cake, delicately soaked in marsala and coffee, which impart a richness of enveloping and deep flavors. The preparation requires meticulous technique: the sponge cake must be cut carefully and soaked to maintain the right consistency, avoiding it becoming too soggy. The cream, made with butter, powdered sugar, and egg yolks, enriched with a touch of brandy, makes every bite a true delight. The almonds add a crunchy note that completes the harmony of the dessert. Perfect for a Sunday lunch or as a conclusion to a dinner among friends, Sweet Porcupine is a symbol of conviviality and tradition, capable of evoking the authentic flavors of Emilia's festivities.

Cut the sponge cake into 1 cm slices, then soak one side of the slice with marsala and place it on the plate to form the base of the Sweet Porcupine; it should be a large slice. Spread a layer of cream (made with butter, powdered sugar, egg yolks, and brandy), then add another layer of sponge cake, this time soaked in strong coffee, followed by another layer of cream. In total, create four or five layers of sponge cake to shape it like a 'porcupine', using a knife and fork to assist. Finally, cover everything with cream and patiently coat it with spikes made from almonds that we will have blanched in water, peeled, sliced into strips, and lightly toasted in the oven. The head of the porcupine will be made from more sponge cake soaked in coffee and marsala, also covered with cream, where the ears will be two candies and the eyes two coffee beans.