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Recipe »Paste di meliga with Zabaglione«

In our sisterMAG Food Feature »Midnight Treats« which is inspired by the »Pasticcerie Notturne« – the so-called night bakeries in Florence – Karolina Wiercigroch presents three sweet Italian recipes. Here you can download the following recipe for free: »Paste di meliga with Zabaglione«.


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Recipe »Paste di meliga with Zabaglione«

Originally from Piedmont, these delicate golden biscuits were born out of tough times. With the rise of prices of wheat flour, bakers started substituting a portion of expensive white flour with cheaper polenta, creating a delicious crunch and a sublime golden glow.

Paste di meliga are delicious dipped in thick, creamy zabaglione – an airy dessert made of whipped egg yolks, sugar and sweet Italian wine. The choice of wine depends on the region – it’s moscato d’Asti in Piedmont and Vin Santo in Tuscany.

Paste di meliga:

Makes around 35 small biscuits

  • 250 g flour
  • 125 g extra fine polenta
  • 100 g sugar
  • 250 g soft butter, diced
  • 2 eggs
  • peel of 2 lemons
  • a pinch of salt
  1. In a large bowl, combine flour, polenta, sugar, salt and lemon peel.
  2. Add butter and eggs.
  3. Working with your fingers, mix butter and eggs into dry ingredients, forming a soft, smooth dough.
  4. Cover the bowl with a kitchen towel and set aside for 30 minutes.
  5. Preheat the oven to 180°C.
  6. Line a baking tray with parchment paper.Transfer the dough to a pastry bag and use it to shape biscuits onto the baking tray.
  7. Bake until golden – about 10-15 minutes.
  8. Let cool completely.


Serves 4

  • 4 egg yolks
  • 4 tbsp sugar
  • 4 tbsp Vin Santo (or other sweet wine)
  1. Prepare a pot of water gently simmering over low heat.
  2. Put sugar and egg yolks into a nonreactive bowl and vigorously whisk until well combined.
  3. Sugar should dissolve and the mixture should become brighter and more foamy – this should take 3-4 minutes.
  4. Place the bowl over the pot of simmering water, creating a bain-marie.
  5. Whisking constantly, gradually add wine.
  6. Continue whisking until the mixture is pale and foamy – for about 5 minutes.
  7. Be careful not to let yolks cook around the edges of the bowl.
  8. Serve immediately.