1) Prepare the berlingozzo dough. Gather the eggs, i yolks and 150 g of sugar in a large bowl and whip them with the electric whisk until a mixture is obtained clear and frothy. Continuing to assemble, unite the oil flush.

Wash and dry them oranges, grate the zest, add it to the dough together with the Holy wine and to the liqueur and whisk for a few more minutes.

2) Cook the donut. Add the flour sifted with the yeast, mix well, join the salt and pour the mixture in a donut mold 22 cm in diameter buttered and floured. Cook the dessert in a hot oven at 160 ° for 45 minutes.

3) Make the syrup and serve the berlingozzo. Squeeze the oranges, strain the juice with a colander and pour it into a saucepan. Add the remaining sugar, bring to a boil and cook it syrup flame low for 4-5 minutes.

Arrange the berlingozzo still lukewarm on a platter and wet it with hot syrup. Sprinkle with the sugar grains and mompariglia. Let cool and serve.