The Minerbio pudding gets its name from a town a few kilometers from Bologna and is extremely creamy and decidedly delicious!

It’s a dessert by the spoon made with cream, eggs, amaretti, and coffee with the intriguing addition of liqueur of bitter almond which, fortunately, was in the pantry (my kitchen with attached pantry is full of ingredients and molds that would make a pastry shop envious!)

It’s extremely easy but needs to be cooked for a long time (for me 3 to 3 and a half hours) and it ABSOLUTELY requires a long resting period in the refrigerator, important characteristics because this way we can organize work well and have the Minerbio dessert by the spoon ready for our lunch/dinner/event.

The gastronomy of the Emilia Romagna region is decidedly inviting and rich, and this dessert that I had wanted to try for a long time is proof of it because it is extremely creamy and awakens the taste buds in a click!

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I opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you will be able to read a sweet and a savory recipe!

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Since this is my region of birth, the blog is full of savory and sweet recipes, and among these, I suggest:

COLLECTION OF EMILIAN ROMAGNOLE RECIPES read →

Difficulty: Very easy
Rest time: 4 Hours
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Bain-marie
Cuisine: Italian
Seasonality: All Seasons

Ingredients FOR MINERBIO PUDDING RECIPE

2 cups fresh liquid cream (not whipped)
3.5 oz amaretti (crushed)
3 eggs (medium)
2.8 oz sugar (plus extra for caramel with a tablespoon of water)
1 espresso cup coffee (one espresso cup)
1 shot glass almond liqueur

Tools FOR MINERBIO PUDDING RECIPE

Loaf Pans
Whisks

FOR PREPARING THE MINERBIO PUDDING RECIPE

1) As I wrote above, the preparation of the Minerbio pudding recipe is super easy, so the first thing I do is roughly crush the amaretti, leaving them in a bowl.

2) In a second bowl, I mix with a whisk the eggs with the sugar, then add the fresh liquid cream, the cold espresso coffee, the bitter almond liqueur, and the crushed amaretti.

3) I mix the mixture very well and proceed to make the caramel for the loaf pan.

4) I confess that I caramelize the pan randomly without a defined recipe, putting sugar and a little water in the mold which I then place directly on the flame, taking great care to get a not too dark caramel and always using potholders or a cloth because caramel is extremely hot!

5) After spreading the caramel on the bottom and also on the walls, I pour all the mixture which will then cook in a water bath in the oven at 320°F for over 3 hours.

6) I confess that after 3 hours and a bit, having inserted a knife and finding that there were still some tiny pieces of the mixture, I left it another 10 minutes, then almost desperately turned it off!

7) I then let the Minerbio pudding cool for about 4 hours, and the result is amazing!!!!!!!!!!!!!!!!!!

8) So I feel I should tell you that after prolonged cooking, it is essential to let it cool very well before enjoying it!

Bon appétit!
Annalisa

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Annalisa says…

Maybe we could reduce the amount of sugar to 50 grams because the cream and amaretti make the mixture sweet!

Dessert taken from the Emilia Romagna recipes site