La Zuppetta napoletana o Torta diplomatica | Antonietta Polcaro

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lower in fat, while homemade dough can save costs.

pastry cream

🥗Healthier: vanilla yogurt

💰Cheaper: custard mix

Vanilla yogurt is lighter, while custard mix can be more economical.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is dairy-free, and whipped topping is often cheaper.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative.

Prepare puff pastry by rolling it out into two rectangles.

Bake puff pastry between two sheets of parchment paper at 200°C for 15-20 minutes until golden.

Remove the top baking sheet and sprinkle powdered sugar on the puff pastry, then bake until fully cooked and golden.

Trim the edges of the sponge cake to remove any hard parts.

Cut the sponge cake into slices that match the size of the puff pastry layers.

Layer the sponge cake and pastry cream, alternating with layers of puff pastry.

Soak the sponge cake with a mixture of water and Strega liqueur.

Assemble the layers, ensuring to leave a 1 cm border for filling.

Refrigerate the assembled dessert for at least one hour to set before serving.

Dust the top with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens