THE CACIO BAVARESE

Despite its misleading name, Cacio Bavarese (Bavarian Cheese Pudding) is a traditional spoon dessert from the lower Parma area, particularly popular during the 19th century among aristocratic and bourgeois families. One of its most notable admirers was Giuseppe Verdi, who raised poultry and had an icehouse at his Villa Verdi in Sant’Agata, two essential elements for preparing this dessert.

The name recalls the bavarois, custards made with milk and eggs developed by French court chefs, inspired by a hot, nourishing beverage from Bavaria. The word “cacio” (which means “cheese” in italian) may refer to the shape of the dessert, which in its most classic version resembles a small round cheese. In some areas, it was also known as the “bishop’s pudding”, further testifying to its noble origins and its suitability for important guests.

A very important part of the recipe is the use of hard-boiled yolks instead of fresh ones, common in traditional pastry making: it produce the mixture denser and, more importantly, safer to consume in times before refrigerators or freezers existed.
Similarly, buttercream, now less used, was a widespread filling or decoration, just like whipped cream today. Especially in Northern Italy, butter (alongside pork lard) was a staple fat in households, thanks to its longer shelf life compared to fresh ingredients like milk or cream.

INGREDIENTS FOR 4 PEOPLE
– 14 hard-boiled yolks
– 200g savoiardi / biscuits
– 550g powdered sugar
– 60g granulated sugar
– 550g butter
– 1 glass of rum
– 1 glass of water
– 60g bitter cocoa
– 1 vanilla pod

PREPARATION
Start by pushing the hard-boiled egg yolks through a fine sieve until smooth.

Next, prepare the syrup: in a small saucepan, combine the water, granulated sugar, rum, and the vanilla pod (after scraping out the seeds). Bring to a boil for a few minutes, then remove from heat and let it cool completely.

Meanwhile, in a stand mixer (or using electric beaters in a bowl), whip the softened butter, cut into pieces, together with the powdered sugar and vanilla seeds. Once the mixture becomes pale and fluffy, add the sieved egg yolks and a small splash of rum. Continue to whip until you achieve a light, airy cream.

Divide the cream into two equal parts. To one portion, add the cocoa powder and mix until the color and texture are completely uniform.

Line a dome-shaped mold (zuccotto) with plastic wrap. Spread a first layer of the cocoa cream at the base. On top, place a layer of ladyfingers soaked in the vanilla syrup. Cover with the plain (yellow) cream and continue layering with soaked amaretti, more cocoa cream, additional savoiardi (ladyfingers), and so on alternating the creams and biscuits until the mold is full and all ingredients are used up. Finish with a final layer of cream.

Press down gently to compact the mixture and eliminate any air bubbles. Cover with plastic wrap and refrigerate for at least 2 hours. Once chilled, unmold the dessert onto a serving plate by inverting it. If you prefer, garnish with toasted sliced almonds.