“This is a light-tasting, not-too-sweet dessert from Every Night Italian by Guiliano and Marcella Hazan.”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 325. Butter the sides and bottom of a 9-inch baking dish that is at least 2 inches deep, or a 9-inch springform pan.
  2. Put the eggs and egg yolks and the sugar in the bowl of a mixer. Beat at a high speed till you see pale yellow ribbons form.
  3. Mix in the rum and vanilla. Add the flour and mix well. Transfer to a mixing bowl.
  4. In a clean mixing bowl, whip the heavy cream to firm peaks, then fold it carefully into the egg mixture with a rubber spatula. Pour the batter into the buttered dish.
  5. Peel and core the apple and pear and slice them crosswise into thin half moons. Arrange over the batter in the baking dish, alternating the apple and pear slices.
  6. Do not be concerned if they sink into the mixture - they will all eventually be embedded in it.
  7. Place in the preheated oven and bke till the top has turned golden brown, about 45 minutes.
  8. Serve warm or chilled.

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