The delicious ravani of Stelios Parliaros

Stelios Parliaros gives us a recipe for a delightful ravani, fluffy and delicate in taste, flavoured with sweet and sour notes of Indian coconut and lemon.

Here is the AMAZING recipe by the master dessert chef.

Materials for 20 servings:

Six eggs
140 gr. sugar
180 gr. fine semolina
100 gr. flour for all uses
50 gr. Indian coconut

For the syrup

400 ml of water
400 gr. sugar
One lemon, cut in half
100 gr. desiccated coconut flakes for serving

Procedure

Step 1: Beat the eggs together with the sugar in the mixer until they become foamy and white. Stop the mixer, add the semolina, flour and coconut, and mix with a mariz.

Step 2: Pour the mixture into a buttered and floured 24×24 cm pan. Bake in a preheated oven at 160°C for 30 minutes.

Step 3: Remove from the oven, let cool and drizzle with warm syrup.

Step 4 (the syrup): Boil the water, sugar and lemon for 3 minutes and pour the warm syrup over the ravani. Garnish with desiccated coconut flakes and serve.

READ MORE: Refrigerator dessert with petit beurre biscuits by Stelios Parliaros.