An absolutely unique dessert created by Giovanni Preti in 1851. Today it is a highpoint

The trademark and the recipe were patented 150 years ago. The name Sacripante is inspired by a hero in Ludovico Ariosto’s “Orlando Furioso”: Sacripante, king of the Circassians, a strong and generous warrior. Also strong and generous is this cake called precisely sacripantina.

Ingredients: half a litre of fresh full-cream milk, 250 g butter, 10 egg yolks, 1 and a half glasses of sugar, 1 glass of flour, 1 glass of Marsala, half a glass of rum, 2 spoons of Dutch bitter cocoa, 1 sponge

Preparation. After preparing the sponge, prepare the cream, beat the yolks on their own. Add the sugar, then the flour, then the Marsala. Mix well, heat the milk and add it to the mixture. Mix in bain-marie with the beater for at least 5 minutes. When the mixture is cool slowly add the butter and again mix with the beater. Add the cocoa to a part of the cream. Cut out a disk of sponge of around 1 cm, douse it with the Marsala, put in the cocoa cream creating a dome of cream at the centre. On the dome add a biscuit, douse it with Marsala, cover the biscuit with a little of the white cream. Cover with a very thin sponge “net” and entirely cover the cake with the white cream. Lastly, cover the cake with the remaining crumbled sponge.