Dessert with Savoiardi and Diplomatic Cream
Get ready for a delicious journey with a dessert that combines the soft texture of Sardinian Savoiardi with the velvety elegance of Diplomatic Cream. In this dessert, the savoiardi — known for their lightness and delicate flavor — meet the diplomat cream, a perfect symphony of Pastry Cream and Whipped Cream.
The result? A spoon dessert with unmatched freshness and a balance of flavors that will win everyone over at first taste. Perfect for any occasion, it is an ode to simplicity that moves the heart. Come with me as we start baking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Cooking time: 5 Minutes
- Portions: 9Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the dessert with Sardinian savoiardi and diplomatic cream
Tips for a Perfect Result:
Always use eggs at room temperature.
To whip the cream properly, make sure everything is cold: the cream, the bowl, and the beaters. This way the cream will be firmer and more voluminous.
To cool the pastry cream quickly, pour it into a wide, shallow container.
- 4 1/4 cups milk (I used partially skimmed lactose-free milk)
- 1/2 cup granulated sugar
- 4 eggs
- 7 1/2 tbsp cornstarch
- 1 packet vanillin (vanilla powder)
- 7 fl oz plant-based whipping cream
- 16 Savoiardi ladyfingers (Sardinian)
- to taste unsweetened cocoa powder
Tools
12 x 8 in rectangular pan
Steps for the dessert with Sardinian savoiardi and diplomatic cream
Put the milk in a small saucepan and heat it until it is almost boiling.
In a bowl, whisk together the sugar and the eggs until well combined.Add the cornstarch and the vanillin and continue to whisk until you have a smooth mixture. Take a little of the hot milk and pour it into the egg mixture, stirring immediately. Then pour everything back into the saucepan with the rest of the milk.
Turn the heat to low and stir continuously with a whisk until the cream thickens and reaches the desired consistency.
As soon as it is cooked, pour the cream into a wide, shallow container.Immediately cover the surface of the pastry cream with granulated sugar to prevent a skin from forming. In this article I explain why I don’t use plastic wrap directly on the cream.
Whip the cream until it is semi-stiff. Add the pastry cream (which must be cold) a little at a time. Work gently with electric beaters until you obtain a smooth and airy cream.
Spread a thin layer of cream on the bottom of the baking dish.
Arrange a layer of Sardinian Savoiardi (I quickly dipped them in cold milk).
Cover the cookies with a layer of Diplomatic Cream.
Repeat the layers (cookies and cream) until finished. (I made 2 layers).Dust the surface generously with unsweetened cocoa. Place in the refrigerator and let rest for at least 2 hours. Resting is essential for a perfect flavor.
I hope this recipe has inspired you. With a few simple steps, we’ve created a dessert that is a true celebration of creaminess and freshness.
Have fun and until the next sweet and indulgent adventure.
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