“Meliga” pastries with Zabajone
Cakes and cookies
“Meliga” pastries are traditional biscuits of the Cuneo valleys.
The name “Meliga” in Piedmontese dialect means corn.
These cookies are crunchy and friable; the shape changes according to the traditions.
For the biscuits
150 g. fine corn semolina Molino Chiavazza
300 g. 00 flour Molino Chiavazza
300 g. butter
150 g. sugar
1/2 teaspoon of salt
1 sachet of baking powder
grated lemon zest
For the zabajone
2 egg yolks
60 g. sugar
1 small glass of dry moscato d’asti or marsala.
In a bowl combine the sifted flours, salt, sugar and yeast. Mix well.
Then add soft butter, eggs and grated lemon zest. Whip the mixture with a whisk at medium speed until you get a soft cream, which must rest at least 10 minutes.
Transfer the mixture into a sac-a-poche with a star nozzle and make pastry rings on a plate lined with parchment paper, leaving a certain distance between one biscuit and another, during cooking they will expand.
Bake at 180°C for 20 minutes, checking that the biscuits are uniformly golden.
Let them cool and store in tin boxes.
In a saucepan, beat the egg yolks with the sugar until the mixture is white and frothy, as swollen as possible.
Add, continuing to stir, moscato or marsala.
Cook in a water bath, continuing to stir, until the mixture begins to whip. At this point turn off the heat immediately.
Serve hot in a glass where you can dip the Meliga Pastries.