115 g of flour
150g caster sugar
500 ml of whole milk
4 eggs at room temperature
lemon zest
1 tablespoon of cold water
125g cold butter a pinch of salt
1 teaspoon vanilla extract
1 teaspoon lemon juice

Melt the butter and let it cool. Beat the egg yolks, at room temperature, with sugar for at least 10 minutes until you will not have a nice frothy and light just like that of the sponge cake. Combine the mixture a tablespoon of water, lemon zest, a pinch of salt and melted butter now cold, then continue beating for a few minutes. Sift the flour and add it gradually to the mixture, meanwhile, heat the milk and when will join him warm mixture and continue stirring for a few minutes. Beat the egg whites until stiff not too firm and unite towards the end the juice of one teaspoon of lemon. Incorporate the egg whites to the rest of the compound and do not worry if you see the dough too thin ... cooking magic happen. Butter and line with parchment paper a square 20 × 20 baking pan and pour the mixture. Bake in a convection oven 130 degrees for 70 minutes or static at 160 ° for 1 hour until the surface is pretty golden. Once cooked allow to cool well, cover with plastic wrap and refrigerate covered for at least 4-5 hours so that good compact. Finally, cut in abundance, or a little heart or shape that you like, garnish with icing sugar and the strawberries of Liquor Fragolì.
Recipe from Blog: Chiarapassion.


  • Fragolì Liqueur available in 500ml and 700ml bottles, and also as a gift packing.