Quick Diplomatic.
Simple, quick, delicious.
Raise your hand if you don’t adore the diplomatic? One of those desserts that always impresses on any occasion, conquering everyone with its different textures and delicious layers. But precisely because of its various layers, it is a laborious and time-consuming dessert.
So today I’ve prepared the quick version, where the sponge cake is replaced by ladyfingers and the pastry with ready-made ones, although baking the refrigerated pastry at home is very quick, so you can easily use that too.
The quick diplomatic is a delicious dessert perfect for any occasion, one of those patisserie desserts that in this simple and quick version will make you look great in no time. Imagine a crispy pastry, lots of delicious custard, and a layer of ladyfingers soaked in alchermes, everything creates a dessert that will conquer you at the first bite 🙂 Try it and see how delicious it is.
The recipe includes photos of the steps.
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
Custard:
- 4 1/4 cups whole milk (fresh)
- 6 egg yolks
- 1 cup cornstarch (or flour)
- 1 1/4 cups sugar
- 1 pod vanilla
- 2 pinches turmeric powder
- 1 pinch salt
- grated zest of 1 lemon (untreated)
- 2 sheets of ready-made puff pastry (or from the fridge)
- 7 oz ladyfingers
- 1 glass alchermes
- as needed powdered sugar
Tools
- 1 Saucepan
- 1 Spatula
- 1 Bowl
Steps
Place the milk on the stove with the lemon peel taken with the peeler (make sure to only take the yellow part, otherwise it would give the cream a bitter aftertaste) and the vanilla bean split in two lengthwise and heat (it should not boil, just warm up)
Beat the egg yolks in a saucepan with a hand whisk.
Mix the sugar well with the sifted starch and a pinch of turmeric and gradually add them to the yolks, stirring continuously with the whisk, mix well until the mixture is smooth and homogeneous, to avoid lumps in the cream later.
Remove the vanilla and lemon zest from the milk and gradually add it to the egg cream without ever stopping mixing with the whisk.
As soon as you have added all the milk, mix well.
Once the mixture is well homogeneous, transfer it to the stove over very low heat (I also use a flame diffuser) and cook the cream, stirring continuously until the cream thickens and becomes nice and creamy, the cream is ready as soon as the first bubbles appear.
At this point, turn off the stove, add a pinch of salt, and mix well and energetically to make the cream nice and creamy.
Cover the cream with food-grade plastic wrap, making sure it covers the surface well and pierce it here and there with a toothpick to let out the steam that would otherwise soften the cream.
Let it cool completely at room temperature.
I used a ready-made pastry, you can do the same, or prepare it at home.
Unroll the pastry and lay it on a baking tray, leaving the parchment paper it came with underneath, prick it lightly with a fork, sprinkle with powdered sugar, and bake in an oven at 180°C (356°F) until golden, about 18-25 minutes (depends on your oven).
Do the same with the other pastry, once baked let them cool.
For the syrup, you can use pure alchermes as I did or dilute it with a sugar-water syrup to create a soaking syrup.
Let’s proceed:
Start by placing one pastry sheet on a serving tray, cover with half of the custard, spreading it with a spatula in an even layer.
Cover the cream with soaked ladyfingers.
The ladyfingers should cover all the cream.
Cover the ladyfingers with the remaining custard, smoothing it out well with the spatula.
Finish with the last sheet of pastry and sprinkle with powdered sugar.
The quick diplomatic is ready to be enjoyed… ENJOY YOUR DESSERT!
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CUSTARD WITH BIMBY:
Put the sugar with the vanilla seeds, turmeric, and lemon zest in the bowl 20 secondsspeed 7.
Add the eggs, a pinch of salt, and the starch 20 secspeed 1.
Add the milk and cook for 7 minutes90°C (194°F)speed 4.
Pour the obtained cream into a large bowl and cover with food-grade plastic wrap making sure it covers the surface well and pierce it here and there with a toothpick to let out the steam that would otherwise soften the cream.
Let it cool completely at room temperature.
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