Mini Diplomatici Dessert are the "mignon" version of the classic Italian pastry cake, prepared with two layers of fragrant puff pastry enclosing biscuits soaked in alchermes and custard.
The result is a crispy, soft-serve cookie, perfect for dusting with a light layer of powdered sugar. Spectacular and delicious, they're perfect for any occasion: a snack with friends, a dessert after a meal, or a highlight of a pastry show.
Mini Diplomatici Dessert Variations
We used ready-made rectangular puff pastry to save time, but if you're a bit handy in the kitchen and have time to spare, you can make it at home following our advice.
If you like, you can replace the biscuits with ladyfingers or sponge cake. If this dessert is for children, we suggest omitting the Alchermes and using orange juice or a non-alcoholic syrup.
Storage Instructions
Mini diplomatici are best enjoyed within a few hours of making them, while the pastry is still crispy; however, they can be stored in the refrigerator, covered with cling film, for 1-2 days.
Ingredients
How to Prepare Mini Diplomatici Dessert
To prepare the mini diplomats, start with the pastry cream. First, place a large glass baking dish in the freezer to chill. Separately, pour the milk into a heavy-bottomed saucepan and heat until it almost boils. Meanwhile, crack the eggs into a bowl, add the granulated sugar, and stir and work them with a hand whisk until you obtain a light and frothy mixture.
To prepare the mini diplomats, start with the pastry cream. First, place a large glass baking dish in the freezer to chill. Separately, pour the milk into a heavy-bottomed saucepan and heat until it almost boils. Meanwhile, crack the eggs into a bowl, add the granulated sugar, and stir and work them with a hand whisk until you obtain a light and frothy mixture.
Add the cornstarch to the egg and sugar mixture, sifting it through a fine mesh strainer to avoid lumps forming.
Add the cornstarch to the egg and sugar mixture, sifting it through a fine mesh strainer to avoid lumps forming.
At this point, pour the hot milk into the bowl. Whisk until thoroughly combined with the rest of the mixture. Transfer the mixture back to the heat in a large saucepan and cook for a few minutes, stirring constantly, until the mixture becomes thick, smooth, and silky.
At this point, pour the hot milk into the bowl. Whisk until thoroughly combined with the rest of the mixture. Transfer the mixture back to the heat in a large saucepan and cook for a few minutes, stirring constantly, until the mixture becomes thick, smooth, and silky.
Pour the pastry cream into the previously frozen baking dish, spreading it evenly over the entire base so it cools quickly. Cover the cream with a sheet of plastic wrap touching the surface and let it rest.
Pour the pastry cream into the previously frozen baking dish, spreading it evenly over the entire base so it cools quickly. Cover the cream with a sheet of plastic wrap touching the surface and let it rest.
Take care of the pastry: prick the rectangle of pastry with the prongs of a fork, then sprinkle it with icing sugar.
Take care of the pastry: prick the rectangle of pastry with the prongs of a fork, then sprinkle it with icing sugar.
Bake the puff pastry in a preheated convection oven at 350°F/180°C for 20 minutes, until golden brown and slightly caramelized on the surface. Remove from the oven and cut it in half, obtaining two equal rectangles and let it cool on a wire rack.
Bake the puff pastry in a preheated convection oven at 350°F/180°C for 20 minutes, until golden brown and slightly caramelized on the surface. Remove from the oven and cut it in half, obtaining two equal rectangles and let it cool on a wire rack.
Once all the ingredients have cooled, assemble the dessert: spread a generous amount of custard on the first layer of puff pastry.
Once all the ingredients have cooled, assemble the dessert: spread a generous amount of custard on the first layer of puff pastry.
Dip the biscuits in the Alchermes and form a layer on the cream, placing them all close together.
Dip the biscuits in the Alchermes and form a layer on the cream, placing them all close together.
Cover the biscuits with the remaining custard, then cover the filling with the second layer of puff pastry, placing it with the caramelized side facing up. Cover with cling film and let rest for 2 hours.
Cover the biscuits with the remaining custard, then cover the filling with the second layer of puff pastry, placing it with the caramelized side facing up. Cover with cling film and let rest for 2 hours.
Once the resting time has elapsed, divide the pastry into squares of approximately 5 cm on each side and decorate the surface with a sprinkling of icing sugar. Finally, transfer them to a serving plate.
Once the resting time has elapsed, divide the pastry into squares of approximately 5 cm on each side and decorate the surface with a sprinkling of icing sugar. Finally, transfer them to a serving plate.
The mini diplomats are ready to be enjoyed!
The mini diplomats are ready to be enjoyed!
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