NYT Cooking: This traditional Montenegrin dessert, adapted from Jasmina Bojic, is a form of open-faced marshmallow sandwich. The syrup from the meringue seeps into the cake because it rests, befitting Montenegro's place between layer-cake-loving Central Europe and the syrup-soaked pastry traditions of the Mediterranean. Serve with sturdy espresso to steadiness the sampita's wealthy sweetness.
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