We are in Liguria in the Nervia Valley in the town of Apricale. After wandering far and wide, we stop for a snack. As usual, I start chatting with other patrons; actually, the lady was a local telling about her cooking. Naturally, I stuck like a limpet, listening with interest, taking notes on all the tips about the culinary traditions of the area. Just listening, my weight increased…

The pansarole, a finger-licking good dessert! As an advertisement once said, even the fingers… Oh yes! Since they are dipped in hot zabaione

Now I thought it was a good idea to write the recipe…

Make sure to make plenty… Your guests will ask for seconds!

Difficulty: Easy
Cost: Cheap
Rest time: 1 Hour
Preparation time: 1 Hour
Portions: 10
Cooking methods: Frying
Cuisine: Italian

Ingredients

Few ingredients for a delicious dessert

4 cups flour
3/4 cup sugar
2 eggs
1/2 fresh brewer's yeast (half a cube)
3 1/2 tbsp butter
as needed milk
1/4 vial flavoring (anise)
1 lemon (1/2 grated zest)
4 egg yolks
1/2 cup Marsala wine
1/2 cup sugar

Tools

Frying pan, small pot for zabaione…

Steps

Easy to prepare. Soften the butter beforehand

Put all the ingredients in a stand mixer except for the milk, which is added gradually, and mix
Form a firm but not too hard dough and let it rise for about an hour.
Roll out the dough into a sheet 1/8 inch thick and cut into diamond shapes
Fry in hot oil and let drain on absorbent paper
Whisk the egg yolks with the sugar, add the Marsala, and whisk the zabaione over low heat or in a bain-marie
Serve the hot zabaione with the pansarole