Africans of San Giovanni

Beat the egg yolks vigorously with the powdered sugar and vanilla until you obtain a smooth, homogeneous cream without lumps. Work the mixture carefully: when finished, it should be clear, smooth and uniform enough to fall off the spoon without being dense or grainy.

Pour the Marsala into the cream little by little, continuing to mix until completely combined. Continue until you obtain a mixture liquid and homogeneous, with no visible separations between the alcoholic part and the egg yolk and sugar base.

Butter with the knob of butter the appropriate molds, with the approximate dimensions of 25 × 60 millimeters. Distribute the butter on the bottom and internal walls, so that the cream will stick less during cooking and cookies they can be unshaped while maintaining their characteristic elongated profile.

Pour a tablespoon of cream in each buttered mold, without exceeding the quantity. Level the mixture if necessary, maintaining a regular distribution: uniform filling promotes even cooking and contributes to the compact shape of the cookies.

Bake the molds at 150°C (302°F) for about 20 minutes. Check the surface during baking: the Africanetti are ready when they are golden brown and have the compact appearance of small gold bars.

Remove the Africanetti from the oven when they're golden brown and let them settle briefly before removing them from the molds, so that their structure remains intact. Serve them in their elongated shape, characteristic of molds measuring approximately 25 x 60 mm.