El azúcar perfecto para postres: Zefiro, de Eridania

We've always known it's the perfect sugar for desserts, and not just for that. Eridania has been with us since childhood, etched in our childhood memories of spending afternoons baking with our mothers and grandmothers. They would say the same: Eridania has been an icon of Italian sweetening since 1899, and this year it celebrates its 125th anniversary. Over a century of history, it has made many moments in the kitchen more special because it is a brand synonymous with excellence and because over time it has continuously introduced innovations to allow us to create increasingly special desserts in an increasingly simple way.

Eridania Zephyr: the perfect sugar for desserts

Zefiro is one of these great innovations: a sugar whose very name—which pays homage to a character from Greek mythology, the personification of the west wind that blows in spring—revokes speed, beauty, and lightness. Everything we want in a dessert, after all: something made without too much time or effort, yet with impressive results.

With Zefiro, all this is possible because it's a small, yet significant revolution: a sugar that, thanks to the purity of its ultra-fine crystals, mixes quickly and perfectly with dough without leaving lumps. You can try it with anything because it's extremely versatile: it makes leavened products like sponge cake incredibly soft yet fragrant and light, it makes even desserts and creams velvety, and it blends perfectly in hot or cold drinks like smoothies, adding a pleasant touch of sweetness.

The Zefiro range: a proposal for every occasion

An essential ally for those seeking impeccable results in every situation, Zefiro is available in several different versions, each with a unique touch, and also in convenient, ready-to-use packages ideal for on-the-go use. Here's the full range.

Zefiro Extrafine is sugar with super-fine crystals. Try it to create any type of dessert: spectacular results are guaranteed. Thanks to its pure, instantly melting crystals, it allows you to create soft, lump-free doughs in just a few steps for baked cakes, creams, and smooth, textured desserts, as well as creamy ice creams and sorbets. Try it with fruit or hot or cold drinks: it melts instantly. Available in 1 kg packs.

Prefer cane sugar? Zefiro di Canna has crystals as pure as white sugar, offering the same versatility but with an exotic touch that will always make your recipes unique. Available in 750g packs.

There are also ready-to-use Zefiro sachets. Convenient, hygienic, and highly practical, Eridania created them for all those who, like us, love to always carry their favorite sugar with them. Available in 500g packs.

The finishing touch? It's Velo: a puff of chocolate that completes every recipe with a sweet, impalpable veil. Also available are the Vanilla Velo and Zefiro Canna Velo varieties, for an irresistible result in both aesthetics and flavor for every recipe. Available in 125g.

Eridania's Mimosa Cake Recipe

Want to try? Start with a dessert that evokes spring, beauty, and lightness, like Zefiro's: Mimosa cake, which Eridania offers in an elegant single-serving version.

The little glasses of mimosa

• 100 g of Zefiro Extrafine
• 80 g of potato starch
• 80 g of 00 flour
• 6 eggs
• 1 vanilla pod
• 1 pinch of salt
• 500 ml of milk
• 2 egg yolks
• 25 g of Eridania Veil
• 25 g of 00 flour
• zest of an untreated lemon
• Beat the eggs with Zefiro Extrafine and add a pinch of salt.
• Add the vanilla seeds and blend for 15 minutes. Add the flour and potato starch and mix everything together.
• Pour the mixture into a baking pan lined with parchment paper and bake in a preheated oven at 180°C (350°F) for 35-40 minutes. Let the sponge cool completely.
• Take 4 circular jars and cut the sponge cake into 4 circles the diameter of the jar.
• With the remaining sponge cake, create small cubes that will be used for decoration.
• Beat the egg yolks with Velo di Eridania in a saucepan with a hand whisk.
• Add the flour and continue mixing.
• Separately, heat the milk together with the lemon zest and bring to a simmer.
• Gradually add the egg yolk base, mixing with the whisk.
• Pour the mixture into a saucepan and add the whole lemon zest. Turn off the heat as soon as the cream thickens and immediately pour it into a cold bowl to stop the cooking.
• Assemble the jars by alternating a layer of sponge cake with the cream.
• Finally, decorate with the sponge cake cubes.