World Flavors Cookbook

Pio V (Pio Quinto)

Nicaraguan rum-soaked sponge cake with custard cream — the national celebration dessert named after Pope Pius V.

Cuisine: Nicaragua

Ingredients

• For cake: 6 eggs, 150g sugar, 150g flour, vanilla
• For custard: 500ml milk, 100g sugar, 3 egg yolks, 2 tbsp cornstarch, vanilla
• 100ml dark rum
• Ground cinnamon to serve

Instructions

1. Bake a light sponge cake. Cool and slice into fingers.
2. Make custard: heat milk. Mix yolks, sugar, and cornstarch. Combine and stir until thick.
3. Soak sponge fingers briefly in rum.
4. Layer soaked cake and custard in a dish.
5. Refrigerate at least 2 hours.
6. Dust with cinnamon before serving.