Pionono
Ingredients
- Sponge: eggs, sugar, flour
- Syrup: sugar, water, a splash of rum
- Custard: milk, egg yolks, sugar, cornstarch, cinnamon
- extra sugar, for torching
Named for Pope Pius IX by a 19th-century confectioner in Santa Fe, near Granada, piononos are tiny rolled sponge cakes — light and eggy, similar to a Swiss roll — soaked in syrup and rolled around a cinnamon-spiced custard cream. Each is topped with a crown of extra custard, sprinkled with sugar, and torched until golden.
Method
Whip the eggs and sugar until pale, thick and airy, then gently fold in the flour.
Spread the batter thinly on a lined sheet pan and bake at around 200°C (400°F) for a few minutes until just set and lightly golden.
Make a simple syrup with sugar, water and rum.
Make a thick custard with milk, egg yolks, sugar, cornstarch and cinnamon, cooking until thick; cool slightly.
Brush the sponge generously with the syrup, then spread most of the custard over it in an even layer, leaving a small margin on one long edge, and sprinkle with cinnamon.
Roll the sponge tightly from the filled edge, then slice into small, even portions.
Top each portion with a dollop of the remaining custard, sprinkle with sugar, and torch or broil briefly until golden.
