Millefoglie (Mille-Feuille) Pastry With Zabaglione Filling
Millefoglie pastry, an Italian mille-feuille, is a layered dessert filled with a rich zabaglione-cream.
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Instructions
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Preheat the oven to 460 F (230 C).
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Cut puff pastry into three equal pieces, then roll each piece to less than 1/3-inch thick, making them slightly larger than the desired finished cake dimensions.
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Bake each puff pastry piece individually for 20 minutes on a parchment-lined baking sheet, then allow them to cool completely.
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While the pastry bakes, mince almonds and lightly toast them in a skillet.
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In a small saucepan, combine egg yolks with granulated sugar, stirring until the mixture is nearly white.
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Gradually stir Marsala into the yolk mixture, then cook over very low heat or a double boiler, stirring constantly until the cream thickens. Pour it into a clean bowl and cool, stirring occasionally.
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Once all pastry pieces are cool, lightly dust one sheet with confectioners' sugar; this will be the top layer.
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Crush Savoiardi cookies and combine them with the minced, toasted almonds.
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Just before serving, whip chilled cream to firm peaks and gently fold it into the cooled zabaglione.
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Place the first pastry sheet on a serving platter.
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Spread one-third of the zabaglione-cream filling over it, add the second pastry sheet, and spread half of the remaining filling.
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Cover with the confectioners' sugar-dusted third pastry piece.
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Use a spatula to spread any remaining filling over the sides of the cake, then dust the sides with the almond-Savoiardi mixture.
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Chill the cake in a cool place until ready to serve.