Nantillas are delicious Sicilian pastries, made with granulated sugar, Maizena, milk, Savoiardi biscuits, whole eggs, egg yolks and cinnamon. They are very easy to prepare and perfect to enjoy on any occasion. Their name derives from the Sicilian word 'nantu', which means 'sweet'. These treats are soft and flavorful, ideal to serve as an after-dinner dessert or to accompany a cup of coffee. Cinnamon gives them a unique and irresistible aroma. Try making Nantillas and surprise your guests with an authentic Sicilian taste.
Beat the whole eggs and the yolks with the sugar
Heat the milk with the cinnamon; when it comes to a boil remove it from the heat and let it cool, then remove the cinnamon
Gradually add the Maizena and the beaten eggs
Cook the cream in a bain-marie, stirring constantly with a wooden spoon; as soon as it begins to thicken, pour it into a shallow serving dish and surround it with the biscuits
Optionally decorate the surface with diamond shapes made from strips of sugar and cinnamon
Bowl
Blender
Pan
Wooden spoon
Store in the refrigerator for up to 3 days
Nantillas are traditional Sicilian sweets
Italy, Sicilia
| Energy (kcal) | 199.33 |
| Carbohydrates (g) | 24.04 |
| of which Sugars (g) | 19.95 |
| Fat (g) | 8.33 |
| of which Saturates (g) | 4.29 |
| Protein (g) | 8.1 |
| Fiber (g) | 0.91 |
| Sale (g) | 0.13 |
