Finish it off with something sweet: Barolo Chinato and Paola’s Bounet

I was searching for a worthy finale to my Easter menu, a homemade dessert to place beside the inevitable Colomba,  when I decided to let wine be my inspiration. My meal will finish with our Barolo Chinato:  the mix of the herbs, roots and spices of the family recipe is an unequalled ally for digestion and provides pleasures for the palate. I decided that my dessert would be a chocolate one: a bounet. Here are the ingredients for the traditional recipe:

6 eggs

1 tablespoon of fine ground coffee

40 gr of unsweetened cocoa powder

40 gr of sweetened cocoa powder

8-9 tablespoons of sugar

1.5 hg of crushed amaretti cookies

Half litre of milk

2 tablespoons of dry Marsala or Rum

The preparation is very simple and the result guaranteed: beat the egg yolks together with the sugar, both kinds of cocoa and the coffee. Whip 5 egg whites until they form soft peaks and then fold into the rest. Add the milk, liquor (I prefer Rum) and amaretti cookies. Pour into a mold in which you have caramelized the sugar. Place in a water bath in the oven at 170-180 ° (make sure that the water does not come to a boil!!!). Use a knife to see if it’s done: when the knife comes out clean, the bounet is ready, but leave it in the oven with the heat turned off for 15 minutes.

For a sweet finish serve your bounet with the Barolo Chinato! Happy Easter from Paola!