Bergamot Bavarian
Tempo di preparazione: 2 hours

Ingredients (serves 4)

1 kg of flour  type “0”, 4 eggs, 150 g  of sugar, 150 g of margarine, 30 g of  yeast, vanilla flavoring, bergamot  liqueur of Reggio Calabria for flavoring. Cream and candied fruit as you like for decoration.


Place the eggs in a bowl with sugar and beat them with a whisk. Slowly add the flour, a little salt, baking powder and vanilla flavoring. Continue to beat with a whisk until the mixture is smooth, then put it into a mold  for Bavarian and leave it  rise warm for at least 20 minutes. Place the mold in the oven for 20-25 minutes at 180 ° C. After cooling, the mixture must be soaked in sugared water and flavored with bergamot. Garnish with whipped cream and candied fruit.