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AL LATT IN PE (il latte in piedi)

1 l boiled milk - 100 gr macaroons - 12 eggs: 8 egg yolks and 4 egg whites - 14 spoons of sugar - grated lemon - 100 gr cocoa - 4 sheets of isinglass.
Beaten the eggs with the sugar; crush macaroons to powder and mix them to the eggs; add cocoa, the lemon, the 4 sheets of icinglass melted in some hot milk and finally the 4 whipped egg whites. Spread the inside of a copper mould with sugar and heat it over the fire till the sugar caramelizes. Drain the whole mix in the mould and cook in a bain-marie for about 1 hour and a quarter. Mind that no water goes in the mix during cooking, or this will spoil the dessert. At the end let it cool in its water , then store in cool place. The dessert must be served one or two days after cooking on a round and deep plate.