Biancomangiare

This is a traditional Sicilian dessert. My mother taught me this version. It is alternating layers of cornstarch pudding and pound cake. Served cold.

Ready In:
2hrs 30mins
Serves:
Yields:
Units:

ingredients

directions

  • In large, heavy saucepan, scald milk (do not boil). Turn down heat.
  • In a large measuring cup or small bowl with a spout, combine cold milk with cornstarch until mixed.
  • Add the sugar, vanilla and salt to the cold milk mixture.
  • Gradually add the cold milk mixture to the hot milk in the saucepan, stirring constantly. Slowly cook over low heat until the mixture thickens enough to coat the spoon.
  • Slice the pound cake into thin slices (this is easier if it is still a little frozen).
  • In a glass dish, layer the pudding with the pound cake, sprinkling each layer of pound cake with the frangelico and cinnamon before adding the next layer of pudding.
  • Top with chocolate shavings - use a vegetable peeler along the edge of a large, room temperature chocolate bar.
  • Let cool in refrigerator until set - at least 2 hours.
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"This is a traditional Sicilian dessert. My mother taught me this version. It is alternating layers of cornstarch pudding and pound cake. Served cold."
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  1. JoAnimal
    This is a traditional Sicilian dessert. My mother taught me this version. It is alternating layers of cornstarch pudding and pound cake. Served cold.
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