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Australian Gourmet Trave;;er recipe for miascia.

By Emma Knowles, Lisa Featherby & Alice Storey
  • 20 mins preparation
  • 1 hr cooking plus soaking
  • Serves 8
  • Print
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.


  • 300 gm day-old Italian white bread, crusts removed, torn into 2cm pieces
  • 600 ml milk
  • 2 apples (such as pink lady), finely chopped
  • 2 pears (such as beurre Bosc), finely chopped
  • 2 eggs, lightly whisked
  • 70 gm (½ cup) golden raisins
  • 80 gm caster sugar
  • 2 tbsp plain flour
  • Finely grated rind of 1 lemon
  • Scraped seeds of 1 vanilla bean
  • 40 gm butter, melted
  • 1 tbsp rosemary leaves
  • For scattering: demerara sugar
Vin santo mascarpone
  • 250 gm mascarpone
  • 50 ml vin santo
  • 1 tbsp pure icing sugar, sieved


  • 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 .

  • undefined: Emma Knowles, Lisa Featherby & Alice Storey