The Rhotia

Pour the eggs into a saucepan, add the sugar and a pinch of salt, then work them with a whisk. Continue until the mixture It becomes light, frothy, and slightly increased in volume; the consistency should be uniform, with no visible traces of undissolved sugar.

Add the cinnamon powder to the mixture of eggs and sugar. Incorporate it with the whisk until it is evenly distributed: the color should take on a slightly amber hue and the aroma of the spice should be clear, without lumps on the surface.

Gradually pour the white wine into the saucepan, stirring constantly to dilute the base. Mix until you obtain a smooth, fluid liquid, with no separation between the alcoholic and the mixture of eggs.

Melt the butter and add the diced tomatoes day-old breadToast them, stirring, until they become golden brown on the surface and slightly crispy on the outside; the bread should absorb the butter without burning, developing a toasted but not bitter aroma.

Transfer the toasted bread cubes into the mixture liquid and stir gently to distribute them. Make sure each cube is moistened by the cream, but still maintains a recognizable consistency and is not completely crumbly.

Arrange the saucepan in a double boiler and cook over low heat, stirring constantly. Keep the mixture away from the boil: the cream is ready when it becomes very thick, coats the spoon, and evenly coats the bread cubes.

During cooking, incorporate the grappa, or your chosen fruit liqueur, dropping it in drop by drop and stirring gently. Work gradually to combine without deflating the cream; the liqueur's flavor should complement the cinnamon without overpowering it.

Let the mixture cool after removing it from the bain-marie, then divide it into individual bowls. Serve when the cream has reached a firm, velvety consistency, with the bread cubes still crunchy.