Ingredients
Sponge
- 6eggs, separated
- 180 gcaster sugar
- 180 gplain flour
- 1 tspbaking powder
- 1 tspvanilla extract
- a pinch of salt
Rum syrup
- 250 mlwater
- 200 gcaster sugar
- 1cinnamon stick
- 1strip of lemon peel
- 150 mldark rum
Atolillo custard
- 1 litrewhole milk
- 8egg yolks
- 180 gcaster sugar
- 60 gcornflour
- 1cinnamon stick
- 1 tspvanilla extract
- a pinch of salt
To finish
- ground cinnamon, to dust generously
- raisins soaked in rum, if wanted
- prunes, if wanted
Equipment
- a deep dish, or individual glasses
Directions
- Beat the yolks with two thirds of the sugar until pale and thick. This takes about five minutes with an electric mixer. Beat the vanilla into the yolks. Whisk the whites with the salt to soft peaks. Add the remaining sugar gradually. Whisk to a firm glossy meringue.
- Sift the flour and baking powder over the yolk mixture. Fold in a third of the whites first to slacken it. Fold in the flour and the remaining whites alternately. Use a large spatula and a cutting and lifting motion. Stop the moment no streaks remain. Pour it into a lined tin and level it gently. Bake at 180C for twenty-five minutes. It should spring back when pressed in the centre.
- Let it cool completely in the tin. Put the water, sugar, cinnamon and lemon peel in a pan. Heat it until the sugar dissolves. Simmer it for about five minutes. Take it off the heat and let it cool completely. Stir in the rum once it is cold. Adding rum to hot syrup boils the alcohol off. Whisk the cornflour into a little of the cold milk.
- Whisk until completely smooth with no lumps. Heat the rest of the milk with the cinnamon stick. Bring it to just below the boil and let it infuse for ten minutes. Whisk the yolks with the sugar and salt until pale.
- Whisk in the cornflour slurry. Tempering the eggs prevents scrambling. Remove the cinnamon stick from the milk. Pour a ladleful of the hot milk into the yolks while whisking hard. Add another ladleful and whisk again.
- Pour the tempered mixture back into the pan. Cooking the custard needs constant attention. Set the pan over a medium heat. Whisk constantly, reaching into the corners. It will thicken suddenly after several minutes.
- Keep whisking hard as it thickens to avoid lumps. Let it bubble for two full minutes once thick. Judging the custard tells you when to stop. Stir in the vanilla off the heat. Pass it through a sieve if there are any lumps. Cool it with cling film pressed onto the surface. Assembling it is done in layers. Cut the cooled sponge into thick slices or cubes.
- Lay a layer in the bottom of the dish. Brush or spoon the rum syrup over generously. Let it soak in and then add more. The sponge should be thoroughly wet but not collapsing.
- Scatter soaked raisins or prunes over if you are using them. Spread half the custard over the sponge. Repeat with another layer of sponge, syrup and custard. Finishing it is done with cinnamon. Dust the whole surface heavily with ground cinnamon. That thick cinnamon layer is what it is recognised by.
- Cover it and refrigerate it for at least four hours. Serving it is done properly cold. Cut it into squares, or serve it from individual glasses. Dust with a little more cinnamon just before serving. It keeps for three days covered in the fridge.
Technique
- Add the rum to cold syrup, since hot syrup boils the alcohol away.
- Cook the custard hard for two minutes once thick, which removes the raw cornflour taste.
- Chill it for at least four hours so the custard firms and the sponge absorbs the syrup.
Substitutions
- Shop-bought sponge, which many households use.
- Brandy in place of rum, though rum is traditional.
Variations
- With prunes layered through it.
- Made in individual glasses.
- Made without alcohol, using a spiced syrup instead.
History
A Nicaraguan festive dessert named after Pope Pius V, descended from Spanish convent sweets and served at Christmas and weddings.
Frequently asked questions
What is Pío quinto?
Pío quinto is a dessert from Nicaragua: rum-soaked sponge cake layered with custard and dusted with cinnamon. A Nicaraguan festive dessert named after Pope Pius V, descended from Spanish convent sweets and served at Christmas and weddings.
How long does Pío quinto take to make?
Pío quinto takes 45 min plus 4 hours chilling of preparation and 50 min of cooking. The recipe makes 10 servings. It is rated hard to make.
What can I substitute in Pío quinto?
Yes, within limits. Shop-bought sponge, which many households use. Brandy in place of rum, though rum is traditional.
What is the most important thing to get right in Pío quinto?
Scatter soaked raisins or prunes over if you are using them. Spread half the custard over the sponge. Repeat with another layer of sponge, syrup and custard. Finishing it is done with cinnamon. Dust the whole surface heavily with ground cinnamon. That thick cinnamon layer is what it is recognised by.
