27 Aug Italian Napoleon With Marsala Cream and Brûléed Bananas
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Italian Napoleon With Marsala Cream And Brûléed Bananas
This dessert makes a delicious, remarkable first impression! It is a modern twist on a traditional Italian Napoleon. Each Italian Napoleon distinctively flavored with Marsala wine is a light dessert that is incredibly creamy and casually decadent, filled with caramelized bananas and layered with a flaky filo crust that melts into your mouth in one big happy moment.
- 2/3 cup sugar granulated
- 3 Tablespoons cornstarch
- 1/2 teaspoon salt kosher
- 3 cups whole milk
- 3 egg yolks extra-large
- 2 teaspoons Marsala dry
- 2 teaspoons butter sweet cream
- 1 cup heavy whipping cream
- 1 teaspoon Marsala dry
- 1/4 cup powdered sugar
- 1 package filo dough store-bought precut squares or full sheet
- 8 ounces butter sweet cream
- 3 Bananas sliced
- 1/4 cup sugar granulated
Egg Yolk Cream Mixture
- Combine sugar, cornstarch, and salt into a medium saucepan. Whisk in whole milk slowly until all dry ingredients are combined well. On medium heat, stir the mixture until it thickens and comes to a soft boil. Continue stirring for another minute and remove from heat.
- In a second saucepan, lightly whisk egg yolk. Add hot cream mixture slowly while whisking and combining vigorously, tempering the ingredients to prevent the eggs from cooking. Continue adding the cream mixture to the eggs until combined. Place saucepan back on the heat and bring to a soft boil, constantly stirring to prevent scorching on the bottom of the pan. Remove from heat and set aside.
- Combine all ingredients into a mixer using balloon whip. Beat to a stiff peak. Set aside.
- Fold the Marsala Cream with the egg-cream mixture until combined. Cover Marsala cream mixture and refrigerate.
For the top layer of the pastry
- Melt butter in a small saucepan. Set aside.
- Gently take a sheet, and arrange the dough loosely to fit the top of your pastry, resembling a flower or light blanket. Brush with dough with a pastry brush.
- Bake at 350 degrees until lightly brown. The dough browns very quickly, within 2-3 minutes.
- Note: Follow directions on the back of the packaging.
For the square layers of pastry
- Divide dough marking it into 12 squares with your knife—gently cut dough, pressing down on your blade to prevent tearing. You will need to end up with 12 total squares, so if you prefer to have larger squares, divide the dough into nine squares and borrow a few layers from each square until you have enough for two layers for six dessert portions.
- Brush butter on the baking sheet and lay a single dough sheet for each pastry. Brush each pastry layer with melted butter and continue layering the dough and butter.
- Bake at 350 degrees until lightly brown.
- Note: You can also buy filo in precut squares. Filo dough needs to be pulled from the freezer and refrigerated at least 5 hours before use. Have a damp, lint-free towel or paper towel to cover and keep the pastry from drying out as you are working.
- Slice bananas into half-inch rounds. Set aside.
- Begin with one square of baked filo on each plate. Layer half of the Marsala cream mixture evenly between each dessert. Add a few sliced bananas and sprinkle of sugar. Brûlée the top of the bananas with a kitchen blow torch caramelizing the sugar.
- Reserve six small spoonfuls of cream to secure the top of the desert. Add a second layer of filo dough and evenly divide the remaining Marsala cream mixture. Add a few sliced bananas and sprinkle of sugar. Brûlée the top of the bananas with a kitchen blow torch.
- Add a small spoonful of Marsala cream mixture to each top of the pastry and garnish with dough resembling a flower or light blanket. Dust with powdered sugar. Serve.
- Dust with powdered sugar. Serve.
- Note: These desserts are easy to assemble and can be done a few minutes before serving.
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