Dessert
A classic Italian layered dessert made with crisp puff pastry, soft sponge cake, silky diplomatic cream, and a delicate vanilla-rum syrup. Elegant, creamy, and beautifully sliceable.
Recipe video
Heat the oven to 190°C / 375°F. Roll the puff pastry into two rectangles, about 20 × 30 cm / 8 × 12 in. Prick well with a fork.
Place pastry between parchment sheets and bake with a tray on top for 18 minutes. Remove the top tray, dust lightly with powdered sugar, and bake 5 to 7 minutes more until golden and crisp. Cool completely.
For the sponge, whisk eggs, sugar, vanilla, and salt for 8 to 10 minutes until pale and thick. Fold in the flour gently.
Spread the batter in a lined 20 × 30 cm / 8 × 12 in pan. Bake at 180°C / 350°F for 12 to 15 minutes. Cool, then trim to match the pastry size.
For the pastry cream, heat milk with vanilla and lemon zest until steaming. In a bowl, whisk yolks, sugar, and cornstarch until smooth.
Slowly pour hot milk into the yolk mixture while whisking. Return everything to the pan and cook over medium heat until thick and glossy.
Remove from heat, whisk in butter, cover the surface with film, and chill until cold.
Whip cold cream with powdered sugar to soft peaks. Smooth the chilled pastry cream, then fold in the whipped cream to make diplomatic cream.
Boil water and sugar for 2 minutes. Cool, then add rum, orange juice, or syrup.
Place one puff pastry sheet on a tray. Spread half the diplomatic cream evenly over it.
Add the sponge layer, brush with syrup, then spread the remaining cream on top.
Cover with the second puff pastry sheet, press gently, and chill for at least 4 hours.
Dust with powdered sugar, trim the edges with a serrated knife, and cut into neat squares.
