Traditional recipes


Rozata is a traditional Dubrovnik dessert, favoured by many and a mainstay on many a restaurant’s menu.

1 litre Milk
– 300g Sugar
– 7 Eggs
– 2 Egg yolks
– 2 Small packets of vanilla sugar
– Lemon zest
– butter for greasing moulds

For the caramel:
200g Sugar
– 200ml Water
Whipped cream for decoration

Milk, sugar and vanilla sugar and a little lemon zest cook together and chill. Separately beat the eggs and eggs yolk and mix with the prepared milk
2. Prepare the caramel by placing the sugar in a bowl and adding the water. Cook until light brown in colour
3. Then pour the mixture in to greased moulds which should contain the caramel mixture
4. Place in a water bath and cook in the oven at 180°C for around 20 minutes if using smaller, individual moulds, 40 minutes for large moulds
5. Allow to cool and chill. Remove from mould, add extra caramel if desires and served with whipped cream.


Largest Rozata Dessert Ever Made