Let’s prepare for a delicious journey with a dessert that combines the soft texture of Sardinian Ladyfingers with the velvety elegance of Diplomatic Cream. In this dessert, the ladyfingers, known for their lightness and their less sweet taste, meet the Diplomatic, a perfect symphony of Custard and Whipped Cream. The result? A spoon dessert with unparalleled freshness and a balance of flavors that will conquer everyone at the first taste. Perfect for any occasion, it’s an ode to simplicity that knows how to captivate. Come with us and let’s start experimenting. Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Portions: 9 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
Tips:
Always use eggs at room temperature.
To whip cream well, use everything cold: the cream, the bowl, and the beaters. This way, the cream will be more stable and voluminous.
To cool the custard quickly, pour it into a wide and shallow container.
- 4 1/4 cups milk (I used lactose-free semi-skimmed milk)
- 7 oz Granulated sugar
- 4 eggs
- 1/2 cup cornstarch
- 1 packet vanillin
- 3/4 cup whippable vegetable cream
- 16 Ladyfingers (Sardinian)
- to taste unsweetened cocoa powder
Tools
Rectangular mold 12×8 inches
Steps
Put the milk in a saucepan and heat it until it’s almost boiling.
In a bowl, mix the sugar well with the eggs using a hand whisk. Add the cornstarch and vanillin and continue stirring until you have a homogeneous mixture.
Take some hot milk and pour it into the egg mixture, stirring immediately.Then, pour all the contents of the bowl into the saucepan with the rest of the milk.
Turn the heat to low and stir continuously with the whisk until the cream thickens and reaches the desired consistency.
Once cooked, pour the cream into a wide and shallow container.Cover it immediately with plastic wrap, making it touch the cream (“contact” coverage). This prevents a skin from forming.
Whip the cream until semi-stiff. Add the custard (which must be cold) a little at a time. Work slowly with the electric beaters until you obtain a smooth and fluffy cream.
Place a light layer of cream on the bottom of the baking dish.
Arrange a layer of Sardinian Ladyfingers (I quickly dunked them in some cold milk).
Cover the biscuits with a layer of Diplomatic Cream.
Repeat the layers (biscuits and cream) until finished. (I made 2 layers).
Dust the surface with plenty of unsweetened cocoa. Place in the fridge and let rest for at least 2 hours. The rest is essential for perfect flavor.
I hope this recipe inspired you. With just a few simple steps, we’ve created a dessert that is a true ode to creaminess and freshness.
Have fun and onto the next sweet adventure!
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