Dessert
A simple, creamy Italian spoon dessert made with velvety vanilla pastry cream and tender biscuits layered until soft and fragrant. Perfect for family desserts, make-ahead trays, or individual cups.
Recipe video
Pour the milk into a saucepan. Add the vanilla seeds, vanilla pod, lemon zest, and a pinch of salt. Warm gently over medium-low heat until steaming, then turn off the heat and let it infuse for 5 minutes.
In a mixing bowl, whisk the egg yolks with the sugar until pale and smooth. Add the cornstarch and whisk again until no dry lumps remain.
Remove the vanilla pod and lemon zest from the warm milk. Slowly pour half of the milk into the egg mixture while whisking constantly, so the yolks warm gradually without scrambling.
Pour everything back into the saucepan. Cook over medium-low heat, whisking continuously, until the cream thickens and becomes glossy. This usually takes 3 to 5 minutes after the mixture begins to warm again.
Once thick, cook for 30 to 60 seconds more while whisking to remove any raw starch flavor. The cream should hold soft ribbons on the surface.
Transfer the pastry cream to a clean bowl. Cover with plastic wrap touching the surface to prevent a skin from forming. Let it cool until warm but not hot.
Pour the milk for soaking into a shallow dish. Quickly dip each biscuit for 1 second per side. Do not soak too long, or the biscuits may break.
Spread a thin layer of pastry cream in the bottom of a serving dish or 6 dessert cups. Add a layer of dipped biscuits, then cover with more pastry cream.
Repeat the layers until the biscuits and cream are used, finishing with a smooth layer of pastry cream on top.
Cover and refrigerate for at least 2 hours, so the biscuits soften and the dessert becomes sliceable and creamy.
Before serving, dust lightly with cocoa powder and finish with dark chocolate shavings. Serve chilled.
