The Neapolitan migliaccio with Thermomix and without Thermomix is a creamy and delicious Carnival dessert. Alongside the Florentine schiacciata and the berlingozzo, it is one of the few non-fried sweets made during this time. Even though it’s not fried, it’s really exquisite, creamy, fragrant, and very easy to make. It’s so good that I wanted to prepare it in the chocolate version as well. It is true that during Carnival time people fry like crazy and that chiacchiere, frittelle, and castagnole are truly irresistible, but I recommend trying it and you will agree on its deliciousness.
In fact, I had always heard about this dessert but had never tasted it. This year I decided to try it, and its goodness really surprised me! Its texture and flavor remind me a lot of a creamy Pugliese dessert based on ricotta, which we call “sweet ricotta pie“.
The Neapolitan migliaccio can be made with Thermomix and without Thermomix: it is so easy that you can make it even without any sophisticated tools. If you don’t have the Thermomix, you can use a mixer, a stand mixer, or simply electric whisks. However, it is really worth trying because it is excellent! Moreover, it can be prepared in advance, making it perfect for children’s parties and Carnival celebrations, but not only. It is a nutritious dessert, also perfect for kids’ snacks and so simple to make that you don’t have to wait for Carnival. You can prepare and enjoy it all year round!
Alright, now let’s get to the recipe and see how to prepare the Neapolitan migliaccio with Thermomix and without Thermomix.
But first, I’ll leave you with some links to other delicious recipes you might be interested in.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Carnival
- Energy 314.46 (Kcal)
- Carbohydrates 39.69 (g) of which sugars 29.22 (g)
- Proteins 10.24 (g)
- Fat 13.18 (g) of which saturated 8.02 (g)of which unsaturated 4.85 (g)
- Fibers 0.49 (g)
- Sodium 109.14 (mg)
Indicative values for a portion of 162 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making Neapolitan migliaccio with and without Thermomix
- 2 cups whole milk
- 10.58 oz mixed ricotta
- 1 cup granulated sugar
- 3.5 oz semolina
- 3.5 oz butter
- 3 eggs
- 1 pinch salt
- 1 packet vanillin (or 1 teaspoon of vanilla extract)
- as needed powdered sugar (for dusting)
Tools for making Neapolitan migliaccio with and without Thermomix
- Cake pan 10-11 inches
- Electric beaters
- Small saucepan
Preparation of Neapolitan migliaccio with and without Thermomix
As mentioned, Neapolitan migliaccio can be prepared with Thermomix and without Thermomix. First, let’s see the procedure with the Thermomix.
In the bowl, pour the milk and add the butter in pieces: 6 min 212°F Reverse Soft speed.
After the first 3 minutes, with the blades in motion, add the semolina.
Transfer the mixture to a bowl and let it cool.
Meanwhile, put the ricotta and sugar in the bowl and mix 1 min speed 4.
Add the eggs, salt, and vanillin: 1 min speed 4.Add the cooled semolina and mix 1 min speed 7: you will obtain a smooth and uniform mixture.
Butter and sugar a 10-11 inch cake pan (for a smaller 9-inch pan, halve the doses, using 2 small eggs). Pour the mixture into the cake pan and level it with a spatula.
Preheat the oven to 302°F and bake in a preheated oven for about 40 minutes.
After this time, remove the migliaccio from the oven, raise the oven to 356°F and bake the dessert for another 20 minutes or until the surface is well browned.Let cool completely, then dust with powdered sugar.
The Neapolitan migliaccio can also be prepared without Thermomix, using a stand mixer or electric beaters.
Put milk and butter in a saucepan and bring to a boil. As soon as it boils, pour the semolina in a stream, stirring continuously with a spoon, and cook over very low heat for 3-5 minutes, until you obtain a firm but soft mixture.
Remove from heat, place in a bowl, and let cool.In a separate bowl, put the ricotta and sugar and mix at minimum speed for 2-3 minutes, until you have a smooth cream.
At this point, add the eggs, one at a time, salt, and vanillin, and mix until all ingredients are perfectly incorporated.
Add the cooled semolina and mix with the beaters at higher speed until you obtain a homogeneous, lump-free mixture.
Butter and sugar a 10-11 inch cake pan (for a smaller 9-inch pan, halve the doses, using 2 small eggs). Pour the mixture into the cake pan and level it with a spatula.
Preheat the oven to 302°F and bake in a preheated oven for about 40 minutes.
After this time, remove the migliaccio from the oven, raise the oven to 356°F and bake the dessert for another 20 minutes, or until the surface is well browned.Once cooled, sprinkle the migliaccio with powdered sugar to taste.
Well, your Neapolitan migliaccio with Thermomix and without Thermomix is ready to be enjoyed in all its creamy goodness!
Storage and Tips:
– The migliaccio keeps for 48 hours. I recommend covering it with cling film or a sheet of aluminum foil and storing it in the refrigerator. Take it out half an hour before consuming.
– If you want to use a smaller cake pan, just use a 9-inch diameter mold and halve all the recipe’s doses. You can use 2 small eggs.
– If you have lactose intolerance issues, you can use lactose-free milk, ricotta, and butter. However, if you cannot tolerate lactose-free products, unfortunately, you will have to refrain from tasting it or prepare a different dessert.
– Since it is a soft and creamy dessert, before consuming, I recommend letting it cool completely and letting it rest for a few hours. This way, the migliaccio will set, its flavors will blend together, and it will be easier to slice and portion.
