Pasta pudding with cheese, grapes and cranberries
50-55 min
6 people
  • 100g cranberries
  • 50ml Rum
  • 3 eggs
  • 100g sugar (50g for the egg yolks, 50g for the egg whites)
  • the zest of 1 lemon
  • 500g Mascarpone
  • salt
  • 300g Monte Banato elbow dessert pasta
  • 20g butter
  • 30g ground almonds
  • 1 small grape cluster
  • 50g almond flakes

Step 1: Soak the cranberries in Rum for about 30-60 minutes.

Step 2: Mix 3 egg yolks with sugar and whisk until you reach a fluffy cream. Add the zest of one lemon.

Step 3: Add the Mascarpone cheese to the egg yolks and mix until a homogenous cream forms, then add the soaked cranberries and the rum.

Step 4: Whisk 3 egg whites until a fluffy composition forms, then add the sugar and mix continuously until you get a thick composition, similar to the one used for marshmallows.

Step 5: Fold in the egg whites composition to the egg yolk mixture, mixing carefully.

Step 6: In the meantime, boil the Monte Banato dessert pasta in salted water for about 5 minutes. Strain the pasta and add it to the cheese and eggs cream.

Step 7: Grease a pan with butter and sprinkle ground almonds over the pan’s surface.

Step 8: Add half of the cream and pasta composition to the pan, then add the grapes. Pour the rest of the composition into the pan and sprinkle almond flakes on top.

Step 9: Broil the pudding in the preheated oven at 180°C for 25-30 minutes, until it forms a golden crust. You can serve the pudding hot or cold, depending on your preference.

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