Torta Piedmontese or Torta di Mercenasco

by Paul R. Mosso
(Natrona Hts., Pa.)

Torta di Mercenasco is my very favorite dessert recipe. It is also loved by all my family. I did not have the recipe. However, I called my first cousin in Mercenasco, Italy(north of Torino) and this is what she gave me as the recipe:

Instructions

1) In a large bowl, mix 1 quart milk, 12 eggs, one tablespoon of sugar for each egg and 1/2 to 1 teaspoon of almond extract.

2)Mix with a whisk then set aside. Then put about an inch of sugar in a bundt pan and carmelize it (medium dark brown). Add peach halves, about 5 to 6. Add the mixture in the bowl into the bundt pan.

3) Set the bundt pan into a large pan of boiling water (i.e.a double boiler). The idea is to cook the mixture with steam. Cook for approximately 45 minutes--until fork penetrates cleanly.

4) Remove the bundt pan and turn upside down into a large bowl. Let cool then refrigerate.

Can serve with whipped cream.

Note: This is absolutely the best dessert I have ever eaten. I will try it myself now that I've obtained the recipe.

P.S. Mercenasco is a small village about 30 miles north of Torino. I have many cousins living there today.

Maria's reply: Thank you so much for sending the recipe and I can't wait to make it. Venice and Veneto have some lovely desserts but nowhere can match the desserts and indeed cuisine of Piedmont.