By Tina Zaccardi
www.tinazaccardi.com – Instagram: @theitaliancookie
Published in the TML Magazine Issue 11, 2021

Tina’s curiosity as a young child led her into the kitchen where her mother and grandmother laid the foundation for a lifetime love of baking. She has passionately studied baking for most of her life while developing and modernizing her favorite recipes to bake for her family and friends. Tina has spent the last decade participating in cooking and baking competitions which culminated in her winning season 4 of ABC’s The Great American Baking Show.

  • 1/3 cup of sugar (66 grams)

  • 2 teaspoons of lemon zest

  • 1⁄4 cup of freshly squeezed lemon juice (60 ml)

  • 2 tablespoons of water

  • 1 cup of heavy cream (240 ml)

  • 1/3 cup of whole milk (80 ml)

  • 2 large egg yolks

  • 1 tablespoon + 1/2 teaspoon of cornstarch

  • Pinch of salt


  • 4 ounces of fresh or frozen raspberries

  • 1 tablespoon of water

  • 1 teaspoon of lemon juice

  • 2 tablespoons of granulated sugar

  1. In a 2 quart saucepan, combine the sugar, water, lemon juice and lemon zest. Bring the mixture to a gentle boil and cook until the sugar is dissolved. Remove the pot from the heat and let cool for 10 minutes.
  2. Slowly whisk in the heavy cream and the milk.
  3. In a separate bowl whisk together the egg yolks, cornstarch and pinch of salt until the mixture is smooth.
  4. Gradually add about 1/3 of the cream mixture to the egg yolks while whisking.
  5. Whisk the egg mixture back into the remaining cream and over medium heat cook until the mixture comes to a gentle boil.
  6. Pour through a fine mesh strainer to remove any bits of egg that may have formed.
  7. Pour into 4 glasses that are about 3-4 ounces in size.
  8. Refrigerate until set and chilled, about 2 hours.


  1. Place all the ingredients in a small saucepan and cook over medium heat until the sugar is dissolved and the raspberries start to bread down and get soft.
  2. Pour the mixture over a fine mesh strainer into a bowl.
  3. Whisk the mixture until it is smooth.
  4. Place 1 -2 teaspoons of the coulis on top of the budinos.


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Our issues are timeless throughout the year, therefore they are not numbered by seasons, but by numbers.