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
- 1Preheat 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.
- 2Meanwhile, for vin santo mascarpone, combine ingredients in a bowl. Serve with miascia.
This recipe is from the April 2012 issue of .