The Paradiso snacks are one of those treats that immediately evoke childhood memories. They have a soft, almost weightless texture and a delicate aroma that wins you over at the first bite. They are light as a cloud, with a creamy interior that melts in your mouth. A rich, fragrant and incredibly tender recipe and, moreover, it’s not complicated—just follow the steps patiently and allow the necessary time: the result will repay every wait. Store them for up to a couple of days in the fridge in an airtight container or well covered with cling film. Below, let’s see together what you need to make these delicious homemade Paradiso snacks:
Other homemade snack recipes:
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
Ingredients
- 1 1/4 cup all-purpose flour
- 5/8 cup potato starch
- 1 cup soft butter
- 1 1/3 cup powdered sugar (+ to dust as needed for decoration)
- 3 eggs
- 4 egg yolks
- vanilla extract
- grated zest of 1/2 lemon and 1/2 orange
- 1/2 packet baking powder
- 1 pinch salt
- 1 1/4 cup heavy whipping cream (cold)
- 1/2 cup sweetened condensed milk
- 1 tablespoon honey
Steps
Cream the butter together with the powdered sugar until you obtain a pale, fluffy and velvety cream.
Add the egg yolks one at a time, mixing well after each addition, then add the whole eggs as well, always a little at a time, fully incorporating them before proceeding.
Add the vanilla extract, the grated lemon and orange zest and the salt. Sift together the flour, potato starch and baking powder, then gradually fold them into the batter from the bottom up to avoid deflating the mixture.
Line a 10 x 12 in rectangular pan with parchment paper and pour in the batter, leveling the surface with a spatula.
Bake in a preheated conventional oven at 338°F (170°C) for about 25-30 minutes, until the surface is slightly golden.
Remove from the oven and let cool completely before cutting.Meanwhile, whip the well-chilled heavy cream until soft but stable peaks form. Add the sweetened condensed milk and the honey, then gently mix until you obtain a smooth, velvety cream.
Once the base is completely cooled, split it horizontally into two layers. Fill the bottom layer evenly with the cream, then gently close with the second layer.
Let everything firm up in the fridge for at least one hour, covered with cling film, so the cream can stabilize and the dessert keeps a perfect structure when sliced.
After resting time, cut the cake into rectangles of the desired size and finish with a generous dusting of powdered sugar. Homemade Paradiso snacks are ready to enjoy!
Bon appétit and… see you in the next recipe!
If you try this recipe, make sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
