One of the desserts that takes me back in time, when on Sundays you bought pasta in the pastry shop and the Neapolitan soup was inevitable in the glove box! (Today not so often since I always bring desserts! ) 😅
It's one of my favourites, with a DELICATE flavor and many DIFFERENT CONSISTENCIES... the BREADY of the puff pastry, the CREAMY of the Diplomatic Cream and the SOOOKY given by the Biscuits soaked in a delicate "Strega" liqueur syrup, in short, they are irresistible! I made the recipe faster, the original recipe calls for sponge cake instead of biscuits! Below I'll put you links 👇👇👇
Do it for Sunday lunch and not only for a buffet or a birthday party or whenever you want a good fresh dessert, since it's very fast!
🛑 P.s. If you want to make it bigger, use 2 rolls of puff pastry and increase the biscuits
I prefer to do it the day before and keep it in the fridge, then when it's time to serve Icing sugar and cut!
If you want to make it at home
Puff pastry with the quick method here 👉 https://youtu.be/l4l_dqmqjaw
the Custard 👉 https://youtu.be/5Ol6EQB4pkI
Homemade ladyfingers here 👉 https://youtu.be/tlOEqa9NeeQ
Sponge cake 👉 https://youtu.be/gPhPaY8ncQU
🌡️ Bake for about 15 minutes until the puff turns golden
190° Static 185° Ventilated
📝 Ingredients:
1 roll of rectangular puff pastry
24 Savoiardi biscuits (lady finger)
500 g Custard
250 g Whipping cream (fresh or vegetable)
100 ml Water + 100 ml “Strega” type liqueur or rum
3 teaspoons sugar
Powdered sugar