Rozata: A taste of Dubrovnik’s medieval heritage

A moment of respite after touring sun-drenched Dubrovnik? It must be something sweet that adds energy and lifts your spirits. That’s why rozata and coffee are almost a mandatory set in cafes, and how delightful they are.

Rozata is part of the heritage of the Republic of Dubrovnik, 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 contributes to the uniqueness of this dessert, as the name suggests, is rose liqueur (called "rozulin" in Dubrovnik).

Besides the addition of rose liqueur, rozata closely resembles well-known chilled 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. In the summer, it is served chilled, so it’s very refreshing. It doesn’t lack sugar, so it adds energy. It’s best to prepare rozata in the evening and chill it well in the refrigerator. Then, removing the dessert from the molds will be easier. Rozata is a kind of “upside-down” dessert. Initially, it is easier to prepare it in small bowls or ramekins rather than a larger dish.

Rozata is the number one dessert, but Croatia is also famous for these two sweets.

Samborske Pies – Pies originate from Sambor, a town located approximately 190 kilometres from Zagreb. These pastries have a delightfully flavoured cream, two layers of crispy puff pastry, and a thin layer of whipped cream.

Zagorske Strudels – This dessert comes from the northwestern part of Croatia. Strudels are made with several layers of dough, filled with cheese or fruit. The strudels are either boiled in salted water or fried in butter until they become golden and crispy. They are served hot or cold and can be drizzled with honey, caramel, or sprinkled with sugar.

Ingredients:

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

Preparation method:

1. Melt the sugar for the caramel over low heat. Once the sugar has melted, increase the heat to turn it brown.
2. Spread the caramel on the sides of a ceramic bowl or small bowls, depending on the planned dessert.
3. Heat the milk with 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 and pour water into it. Place the bowl or bowls with the dessert in it so that they are more than halfway submerged in water.
7. Place in an oven preheated to 150°C – a large bowl needs 40 minutes, small ramekins 30 minutes.