Pionono and Studio 5

I was super lucky to participate in a food segment at Studio 5, one of our favorite local shows here in Utah.  It was so fun to watch the different segments being recorded as I was setting up in the kitchen and to observe the dynamics of a TV show, very fascinating:)

I talked a little bit about Dulce de Leche and kind of showed (talked a bit much and run out of time) how to make "Pionono".

Pionono is a thin, airy cake that my Mom has been making forever, it's an amazing dessert that everyone that has tried it, cant get enough.  I feel like I'm kind of just giving away the family's most precious recipe ha! It's really that great...

It can be filled with the spread of you choice (Dulce de Leche is my favorite), rolled up and topped with chocolate, powdered sugar, fruit, etc, possibilities are endless.

It can also be used as a savory dish, you can spread chicken salad like filling and it works great as an appetizer.

Pionono recipe:

6 eggs

5 tablespoons of flour

5 tablespoons of sugar

A teaspoon of Vanilla

A pinch of salt  

1.     Line a cookie sheet with parchment paper. Preheat oven to 350 degrees.
2.     Separate egg whites from yolks.  Put whites in a bowl and beat with electric mixer until hard peaks form. 
3.     Add sugar, flour and vanilla to the yolks and mix well.
4.     Fold the whites gently into the egg yolk mixture until blended.
5.     Spread batter evenly into the prepared cookie sheet. 
6.     Bake for 10-12 minutes until it is golden and starts to spring back to your touch. Do not over-bake, or it will be difficult to roll. 
7.     Loosen the edges of the cake by running a knife around them, then turn cake out onto a dish cloth and let it cool.  Spread Dulce de Leche (or any filling of your choice) and roll up the cake.
8.     Top it with melted semi-sweet chocolate chips and strawberries.

 Maria xo