This recipe made in collaboration with Frollemente is really ideal for the days of Christmas, with the cold weather and the holiday atmosphere inviting sweet things and spending more time at home and cooking. And maybe even enjoying a glass of Vinsanto di Vignamaggio!


Ingredients for a 22-cm mold
800 g of fresh liquid cream
500 g of whole milk
100 g of vin santo Vignamaggio
12 egg yolks
240 g sugar
22 g gelatin sheets
1 vanilla pod

Ingredients for the salted caramel
350 g sugar
150 g water
20 g of butter at room temperature
50 ml fresh cream
5 g salt


Heat the milk with the vanilla bean in a saucepan and bring to a boil. Meanwhile, mix the egg yolks with the sugar, mixing well. As soon as the milk boils, remove from the heat and remove the vanilla pod, pour into the sugar and yolk mixture, add the vin santo and put back on the gentle heat. Bring slowly to 85° C, stirring constantly, and turn off. Pour into a cold container and bring to about 50° C. Meanwhile, soak the gelatin in cold water for about 10 minutes.

Once it reaches about 50° C squeeze out the gelatin and add it into the mixture. Stir until the gelatin is completely dissolved. Pour into the mold brushed with seed oil (to facilitate release), let cool to room temperature and then refrigerate for at least 6 hours.

For the caramel, place the sugar and water in a saucepan and bring to a boil. Do not move at this stage with the spatula but let the sugar caramelize on its own. When the sugar has caramelized, add the butter first, mix well and let it incorporate. Then add the slightly warmed cream and mix just as quickly and let it all incorporate.
Pour in the salt and mix again and when the caramel is melted, pour the caramel into a jar for it to come to room temperature.

Assemble your bavarian , removing it from the mold and adding the salted caramel only when it is at amabient temperatur, not before , because it might melt the bavarian.
Crush the cantucci and top the bavarois with the cantucci crumble.
Cut into slices and serve!