Sicilian Milk Pudding with Cookies, known as biancomangiare con biscotti is a simple peasant food dessert that consists of layers of a pudding like cream and cookies dipped in coffee and vermouth. An easy last minute treat that requires no baking and made with ingredients you probably have on hand!
This treat made with milk pudding is one of the easiest desserts you can put together at the last minute. Well, almost last minute since it needs to set for a while in the fridge. Sicilian milk pudding with cookies is even better the next day as the cookies become softer having absorbed the coffee mixture.
This delicious combination of cookies and cream is a comforting dessert that brings me back to my childhood!
What is biancomangiare?
Biancomangiare which means white eating is a traditional Sicilian dessert of Arabic origins and basically a simple pudding made with milk and thickened with cornstarch.
It can be enjoyed as is and also made with almond milk instead of cow’s milk. You can check out that recipe here.
Origins of Sicilian milk pudding with cookies:
This is the dessert that my mother ate when she was a child in Sicily. It was a last minute dessert sometimes prepared in case someone dropped by for a visit.
For special occasions cannoli or pignolata were prepared, otherwise desserts were quite simple and plain. In fact, they were actually quite rare!
The cookies are dipped in vermouth (and coffee) which is the liqueur that was always on hand to serve to guests.
I grew up eating this version of biancomangiare layered with dry cookies. In my family we call this dessert crema meaning cream.Â
My mother has always made crema with these “Village” cookies (not sponsored) which are available in most grocery stores.
She also sometimes adds a touch of color to the cream by stirring colored sugar crystals or cocoa powder in the cream. This is just so it is more appealing for her grandchildren!
Ingredients list
Here’s what you need to prepare this recipe:
- Milk: whole milk is best. For a non-dairy option try almond milk.
- Granulated sugar
- Cornstarch
- Cinnamon: either ground or a cinnamon stick, plus extra ground cinnamon for dusting on top.
- Strip of lemon zest
- Dry cookies: here in Canada my mom always uses “Village” cookies. Any dry cookie that will absorb the coffee/vermouth will work well.
- Combination of coffee and vermouth: or only coffee if you prefer. Other liqueurs that work well include marsala; coffee liqueur or rum.
- Colored candy sprinkles: for garnishing. Other options include chopped nuts, grated chocolate or a simple dusting of ground cinnamon
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Sicilian Milk Pudding with Cookies (biancomangiare con biscotti)
- In a heavy bottomed sauce pan stir together cornstarch, sugar and cinnamon. Pour in milk and whisk until smooth. Add the strip of lemon zest.
- Place on the burner on medium-high heat and bring the mixture to a boil, whisking constantly. Lower to medium heat and stir until the mixture has thickened, very much like a pudding. This will take about 5 minutes. Remove from heat and remove the lemon zest.
- Combine cooled espresso coffee and vermouth in a bowl. Cover the surface of a rectangular baking dish with cookies dipped in the coffee mixture. Break cookies to fit corners if necessary.
- Spread half the cream over the cookies and smooth with an offset spatula.
- Place another layer of cookies dipped in coffee on the cream and spread the remaining cream over the cookies.
- Sprinkle with cinnamon or cocoa powder, if desired. Refrigerate for a minimum of 4 hours before serving.
- If topping with candy sprinkles, wait until the cream is completely cooled to prevent the candy from melting into the cream.
Recipe Notes
-Substitute almond milk for cow’s milk for a non dairy option.
-Use sponge cake or a different variety of cookies such as savoiardi (as used in tiramisu).
–Vary the color of your cream with different colored sugar crystals or cocoa powder.
–Top with cocoa powder, grated chocolate or even finely chopped nuts such as pistachios or almonds.
-As the cream cools, it becomes increasingly thicker. Be sure to have your cookies and coffee/vermouth ready to be assembled once the cream is ready.
–Keep leftovers refrigerated for up to 4 days.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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More traditional Sicilian desserts for you to check out!
- Sicilian Cannoli with Ricotta Filling
- Traditional Sicilian Pignolata
- Sicilian Cassatelle with Ricotta
- Cassatelle with Chickpea and Chocolate Filling
Ingredients
- 4 cups whole milk
- â…” cup cornstarch
- ½ cup granulated sugar
- ¼ tsp ground cinnamon or 1 cinnamon stick, plus extra for sprinkling on top
- 3 inch strip of lemon zest
- 18 tea cookies may vary depending on size of cookies
- ½ cup brewed espresso coffee cooled
- 2 tbsp. vermouth Marsala, rum or coffee liqueur may be substituted
- Cinnamon or cocoa powder for dusting
- colored candy sprinkles optional
Instructions
- In a heavy bottomed sauce pan, stir together cornstarch, sugar and cinnamon. Pour in milk and whisk until smooth. Add lemon zest strip.
- Place on the burner on medium-high heat and bring to a boil, stirring constantly. Lower to medium heat and stir until the mixture has thickened. This will take about 5 minutes. Remove from heat and remove the lemon zest.
- Place cooled espresso coffee and vermouth in a wide shallow bowl. Cover the surface of a rectangular baking dish with cookies dipped in the coffee mixture. Break cookies to fit corners if necessary.
- Spread half the cream over the cookies and smooth with an offset spatula.
- Place another layer of cookies dipped in coffee over the cream and spread the remaining cream over the cookies. Sprinkle with cinnamon or cocoa powder.
- Let rest in the refrigerator at least 4 hours before serving. Top with candy sprinkles, if using, before serving.
Notes
–Vary the color of your cream with different colored sugar crystals or cocoa powder.
–Top with cocoa powder, grated chocolate or even finely chopped nuts such as pistachios or almonds. Tips: -As the cream cools, it becomes increasingly thicker. Be sure to have your cookies and coffee/vermouth ready to be assembled once the cream is ready. How long does this dish keep for? -Keep leftovers refrigerated for up to 4 days. Â -Please note that the nutritional information is approximate may vary according to exact ingredients used and portion size.
My mother always made this milk pudding for us to eat for breakfast on St. Lucy’s Day (December 13). In our town in Sicily, we observe the feast of St. Lucy by not eating any products made with wheat. Breakfast was a particular challenge for us as children. My mother also made it with whole milk, sugar and cornstarch. She used to top it with small pieces of chocolate to make it more appealing to us. This recipe brings back so many memories. Thank you!
Hello Caterina,, my mom didn’t make this on St.Lucy’s Day but I have heard of this! My mom sometimes stirs in some cocoa powder to give it a chocolate flavor so my kids will enjoy it. Definitely many memories of this for me as well. Thanks for sharing!
My mom and aunts used to make this for us when we were kids. They were from marsala, Sicily. They didnt use cookies tho, just poured the custard on a plate and sprinkled with small chocolate chips. We would slice it up like a pizza.. loved seeing this recipe as it brought back so many memories of my childhood. Thank you
Hi Kimberly, yes we make that version as well! I posted a recipe for that called biancomangiare – Sicilian almond milk pudding and made that version with almond milk. It really works well! This is such a nostalgic dish for me as well!
My grandmother used to make it, my mom as well and I still do it, even though my kids are older everyone still asks for it. We put the colored sprinkles on top, lol. They all called it cassata for some unknown reason and we put social tea cookies from Christie, only those will do for us. What memories! Thanks for posting.
Hi Pina, there are not many people who make this so I appreciate your feedback! I’ve also heard of this being made with the social tea cookies but my mom always uses the Village cookies. Cassata is usually a type of cake made with ricotta but of course everyone has their own version of recipes. Thanks for stopping by my blog!
Hi Nadia, I’m not familiar with this Sicilian dessert but it looks so good! ????
I’m not sure if it is only Sicily but my nonna made it French back in Sicily. It’s a nostalgic thing for me as my mom always made it!