Wednesday, January 16, 2019


2019 has begun but we've come to the end of Menu Lib(e)ro. The wonderful Brii from Briggishome is hosting and for the last course, we are appropriately finishing with Liqueurs and digestives. I've chosen to make an old favourite - Vov!


The book I've used is a sentimental choice - it is actually the only cookbook my mother owned - the 1965 edition of Il nuovo Cucchaio d'Argento

This recipe for Vov is very simple - a mix of egg yolks, sugar, vanilla, marsala, milk and pure alcohol. Variations exist where you'll see brandy or rum used as a flavouring.



500 mls milk
3 egg yolks
400 grams sugar
100 grams Marsala
1 teaspoon vanilla bean paste
100 grams Alcool Puro 95° (pure alcohol)

1. Bring the milk to boiling point and then cool completely. It must be cold before using it in this recipe.

2. Beat the egg yolks - adding the sugar slowly, until thick and creamy. It's important that the sugar has been well dissolved into the yolks. A good test is to rub a bit between your fingertips, it should feel completely smooth.

3. Once whipped, slowly add the Marsala - with each ingredient make sure it has been well incorporated. Follow with the milk and vanilla and finally the Alcool. Keep whisking, you'll notice the mixture will thicken when you add the alcohol.

4. Pour into swing top bottles and close - store in the fridge.

Before serving, make sure you give the bottle a good shake.

1 comment

  1. Lovely nostalgic recipe, Haalo. Thank you for sharing.


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