Sicilian Milk Pudding with Cookies (biancomangiare con biscotti)
Sicilian Milk Pudding with Cookies, known as biancomangiare con biscotti is a simple peasant food dessert that consists of layers of a pudding like cream and cookies dipped in coffee and vermouth. An easy last minute treat that requires no baking and made with ingredients you probably have on hand!
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cups whole milk
- ⅔ cup cornstarch
- ½ cup granulated sugar
- ¼ tsp ground cinnamon (or 1 cinnamon stick, plus extra for sprinkling on top)
- 3 inch strip of lemon zest
- 18 tea cookies (may vary depending on size of cookies)
- ½ cup brewed espresso coffee (cooled)
- 2 tbsp. vermouth (Marsala, rum or coffee liqueur may be substituted)
- Cinnamon or cocoa powder for dusting
- colored candy sprinkles (optional)
Instructions
- 1
In a heavy bottomed sauce pan, stir together cornstarch, sugar and cinnamon. Pour in milk and whisk until smooth. Add lemon zest strip.
- 2
Place on the burner on medium-high heat and bring to a boil, stirring constantly. Lower to medium heat and stir until the mixture has thickened. This will take about 5 minutes. Remove from heat and remove the lemon zest.
- 3
Place cooled espresso coffee and vermouth in a wide shallow bowl. Cover the surface of a rectangular baking dish with cookies dipped in the coffee mixture. Break cookies to fit corners if necessary.
- 4
Spread half the cream over the cookies and smooth with an offset spatula.
- 5
Place another layer of cookies dipped in coffee over the cream and spread the remaining cream over the cookies. Sprinkle with cinnamon or cocoa powder.
- 6
Let rest in the refrigerator at least 4 hours before serving. Top with candy sprinkles, if using, before serving.