A taste of history: Indulging in Croatia's irresistible rozata

Looking for a moment of respite after sightseeing in sun-soaked Dubrovnik? It has to be something sweet to give you energy and perk you up. That’s why rozata and coffee are an almost mandatory pair at cafes and such a pleasant one.

Rozata is part of the Dubrovnik Republic's heritage, and the dessert is still very popular. The recipe was passed down from generation to generation, and its roots are said to go back hundreds of years. After all, medieval Dubrovnik was visited by merchants from all over Europe. The ingredient that influences the uniqueness of this dessert, as the name suggests, is rose liqueur (called “rozulin” in Dubrovnik).

Besides the addition of rose liqueur, rozata strongly resembles well-known cold desserts. Do you like French crème brûlée or Spanish flan? You will fall in love with rozata. It’s a delicious pudding with a caramel topping. It’s served chilled in the summer, so it’s very refreshing. There's no sugar shortage in it, so it gives you energy. Rozata is best prepared in the evening and left to chill in the fridge. This makes removing the dessert from the moulds easier. Rozata is a kind of "inverted" dessert. It’s easier to start preparing it in small bowls or ramekins than in a large dish.

Rozata is the number one dessert, but Croatia also boasts these two sweets:

Samborska kremna rezina – the kremna rezina, which originates from Sambor near Zagreb, around 125 miles from the city. These cakes have fabulously tasting cream, two layers of crunchy puff pastry, and a thin layer of whipped cream.

Zagorski strukli – this dessert comes from the northwestern part of Croatia. Strukli are made from several layers of pastry and are filled with cheese or fruit. They are cooked in salted water or fried in butter until they turn golden and crunchy. Strukli can be served hot or cold and drizzled with honey, caramel, or sprinkled with sugar.

Ingredients:

• 6-10 tablespoons of sugar for caramel
• 6 eggs
• 6 tablespoons of sugar
• 1 pint of milk
• 2 tablespoons of vanilla sugar
• Grated zest of one lemon
• Rose liqueur to taste

Method of preparation:

1. On a small heat, melt the sugar for the caramel. When the sugar melts, increase the heat until you get a brown colour.
2. Spread the caramel on the walls of a ceramic bowl or small bowls, depending on how the dessert is planned.
3. Heat the milk with the sugar until it dissolves, then set aside to cool.
4. Beat the eggs with the vanilla sugar using a mixer or hand whisk.
5. Add the milk, lemon zest, and rose liqueur to the beaten eggs and mix.
6. Prepare a baking tray with water. Place the bowl or bowls with the dessert in it so that it is in the water up to more than half of its height.
7. Put in an oven preheated to 150 degrees Celsius. A large bowl needs 40 minutes, and a small ramekin needs 30 minutes.