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How to prepare carnival berlingozzo with the Tuscan recipe


Preparing berlingozzo is really simple and allows you to dive into the Tuscan carnival tradition with a non-fried dessert.

Among the less known Carnival recipes there is one belonging to the Tuscan tradition. We are talking about the berlingozzo, a donut prepared with simple and genuine ingredients , certainly already present in your pantries. This baked dessert owes its name to a fifteenth-century mask which, in turn, takes its name from berlingaccio , or Shrove Thursday.

The Florentine berlingozzo is perfect if you are looking for an easy-to-prepare dessert that symbolizes the festivity but which at the same time is perfect for breakfast and as a snack. Let's face it, we really needed a carnival dessert that wasn't fried and the fact that this was also included among the Traditional Agri-Food Products should be a further incentive to try it. Here's how to prepare it with the simple recipe.


How to prepare berlingozzo with the original recipe

  1. Break the eggs into a bowl, add the yolks and sugar and whisk with an electric mixer until you obtain a light and frothy mixture.
  2. Perfume with the grated rind of the two citrus fruits (some use aniseed liqueur) and add the oil, always with the whisk in action.
  3. Finally add the sifted flour with the baking powder, stirring gently from bottom to top to avoid disassembling the compound.
  4. Grease and flour a donut mold of about 22-24 cm in diameter and pour the mixture.
  5. Bake in the oven at 180°C for 30 minutes .
  6. In the meantime, squeeze the orange and heat the juice in a pan with 2 tablespoons of sugar to obtain a syrup.
  7. Once the dessert is ready, take it out of the oven and let it cool before removing it from the mold and spraying the surface with the syrup.
  8. Decorate with colored sprinkles or with a sprinkling of icing sugar.

Among other things, this typical product is prepared with the same ingredients as the Brigidini di Lamporecchio . Singular, right?


Berlingozzo can be kept under a confectionery hood for 3-4 days. We advise against freezing it.

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