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Huge savarina dessert made of breadcrumbs with whipped cream

Huge savarina dessert made of breadcrumbs with whipped cream

The egg whites are mixed with a pinch of salt and when they start to grow in volume, gradually add: sugar, vanilla, egg yolks and finally, without stopping mixing, the breadcrumbs sprinkled "in the rain".

Grease the baking tin with butter and line it with white flour. When the composition for savarin is homogeneous, pour into a baking dish and place in a preheated oven at medium temperature.

When the savarina has risen and browned nicely, turn off the oven heat. Savarina is left to cool in the oven in the oven with the door open.

While the savarin is in the oven, make the syrup from the water and sugar and when it is bound, remove from the heat. Add the rum essence when the syrup has cooled.

Prepare the cream, mixing the cold cream with the vanilla and powdered sugar, gradually added. When the cream has acquired the desired consistency, put it in the fridge.

When the savarina has cooled, carefully peel off the walls of the baking dish, using a knife with a thin, sharp blade.

Carefully turn the savarin over on the plate, cut horizontally into two similar parts and syrup the bottom part well. Put a layer of cream, then syrup the half of the savarin that overlaps it. The top of the savarin is also syruped, it is decorated with cream and candied fruit.

Store in the refrigerator until depleted.


Baking powder is optional. If you follow the recipe, the steps and the operating / mixing times exactly, the savarin will grow very nicely, without growth agents.


Allow the savarina to cool in the baking dish in the oven with the door open.


The syrup must be well bound. Otherwise, the savarin will be watery, not syrupy.


Do not add the rum essence until the syrup has cooled.


For the cream, the cream should not be too thick, but of high quality and especially it should be cold, just taken out of the fridge.


The cream must be consistent, in order to be able to support half of the savarin and the related decoration.


However, do not insist more than necessary with mixing the cream to make the cream. Otherwise, the composition will turn into sweet butter.


Remove the savarina from the baking tin, only after it has cooled completely, using a knife with a thin, sharp blade.


Savarin should be syruped very well. This is her secret.