Massini Dessert Recipe

Of Italian origin, this massini dessert recipe became widely popular in Uruguay and later in Argentina. It is a really delicious and delicate sweet that consists of a sponge cake or pionono with a fairly thick cream filling. Then, another pionono lid is placed that is covered with mola yolk. It is not difficult to do, but it is quite laborious, so we recommend that you prepare it well in advance so that it can be refrigerated properly.

Some people prepare this dessert with two layers of cream, one of them with chocolate. However, in this article we offer you the most traditional version so that you know how to prepare the original massini dessert.

Ingredients to make Massini Dessert:

For the pionono or sponge cake:

3 eggs
100 grams of sugar (½ cup)
100 grams of all-purpose flour

¼ dessert spoon of baking powder (chemical yeast)
1 dessert spoon of vanilla essence
For the cool yolk:

3 yolks
1 tablespoon vanilla extract
½ dessert spoon of cornstarch or cornstarch

30 milliliters of water
1 tablespoon cognac
For the meringue

3 whites
170 grams of sugar
½ teaspoon vanilla

For the filling
200 milliliters of whipping cream
60 grams of icing sugar

How to make Massini Dessert:

The pionono is made as follows: preheat the oven to 180 °C.
Separate the yolks from the whites and lift the latter to the point of snow.
Add the sugar little by little in the form of rain.

Now add the vanilla.
Add the beaten yolks and mix in an enveloping way with a palette. Do it delicately, the idea is to keep as much air in the mixture as possible.
Sift the baking powder together with the flour and sprinkle them into the mixture little by little. Keep putting everything together very carefully.

Pour the mixture into a 30×40 tray, approximately, and wrap it in baking paper.
Bake for about 15 minutes. Reserve the pionono wrapped in a clean, dry cloth. When the pionono is ready, it’s time to prepare the topping and filling.
Start with the mola yolk.

It is an egg yolk cream that you will use to cover the massini dessert. In a container, place the three yolks, the cornstarch and the vanilla.
Also, bring the water and sugar to the fire to make a caramel to the point of thread. Remember that these ingredients are not stirred after they are cooking because they caramelize.
While the caramel reaches the point, beat the yolks until they rise and take on a fairly airy texture.

As with the Italian meringue, add the caramel in a string shape and beat on high speed.
Finally, cook over low heat until thick. Add cognac or any hard liquor.
Finally, the filling must be made, which is made up of an egg meringue and whipping cream.

To mount the cream you must use the inverted water bath technique. Thus, you make sure to keep the preparation cold and that it mounts well. Also, the cream and
popsicles should be at a low temperature.
Beat with a mixer on low speed for one minute.

Then, speed up for another minute, and beat at full speed from there. When the cream rises a bit, add the icing sugar.
Beat for a maximum of 7 to 8 minutes or until the cream forms strong peaks. Be careful not to overdo it to prevent it from turning into butter. Reserve in the fridge.
Now weigh and unite the sugar and the eggs of the meringue.

Take them to a bain-marie and beat to dissolve the sugar while heating up to about 60 °C. Do not allow the boiling water to touch the bottom of the container or allow the whites to overcook.
Beat until the meringue mounts with hard peaks and join it, enveloping, to the whipping cream.
It’s time to put together your original massini dessert. Cut the pionono into two equal parts. One will be the base and the other, the background.

There are several techniques for stuffing, but the best is to put the stuffing in a sleeve.
Make several lines on the base until a thick layer of cream is placed on the massini.
To finish, cover very carefully with the other part of the pionono and cover with the mola yolk. Sprinkle icing sugar.

Traditionally, the mola yolk topping is dusted with sugar which is then burned with a kitchen torch. But, if you don’t have it, use it as we teach you.
Refrigerate the massini dessert for a few hours before serving. You can cut it into sections to make an individual massini dessert.