Como, the Lombardian district home to some of Italy’s most luxurious lakeside living, seems a curious place for this classic poor man’s cake to have sprung from. Then again, who’s to say the rich don’t need a tasty way to make the most of leftover bread too? The vin santo mascarpone is our own latter-day luxe addition. Miascia is best served warm or at room temperature.
Ingredients
Vin santo mascarpone
Method
Main
1.Preheat oven to 180C. Soak bread in milk until softened (1 hour), pour off excess milk (discard), transfer bread to a large bowl and stir to a coarse purée. Add fruit, eggs, raisins, sugar, flour, lemon rind, vanilla and a pinch of salt and stir to combine. Press into a buttered 24cm-diameter springform tin, drizzle with melted butter, scatter with rosemary and a generous amount of demerara sugar and bake until golden and cooked through (50 minutes-1 hour). Set aside to cool in tin (15 minutes), then carefully remove sides of tin and cool slightly.
2.Meanwhile, for vin santo mascarpone, combine ingredients in a bowl. Serve with miascia.
This recipe is from the April 2012 issue of .
Notes