Napolitans with three types of cream

Name: Napolitans with three types of cream - Floarea C.
Ingredients: Napoleon pastry sheets For caramel cream 200 g sugar 150 ml water 200 g ground biscuits For coconut cream 250 g butter 200 g coconut 200 g powdered sugar For chocolate

Dessert - Napolitans with three types of cream by Floarea C. - Recipia

The wafer dessert with three types of cream is one of those treats I often find myself returning to. It's the kind of cake you prepare in the evening and let chill overnight, so the next day you have something to put on the table with minimal effort. You don’t need an oven, it’s not complicated, and you can use ingredients you likely already have at home, as long as you have a few sheets of wafer on hand. Quick Info Total time: about 1 hour (plus a few hours for soaking) Preparation time: 40 minutes Cooking time: 20 minutes Servings: 15-20 pieces, depending on how large you cut them Difficulty: easy-medium (requires a bit of attention to caramel and assembly) Recipe type: no-bake wafer dessert Ingredients Wafer sheets (3 large sheets) Caramel cream: - 200 g sugar - 150 ml water - 200 g crushed biscuits Coconut cream: - 250 g butter (room temperature) - 200 g powdered sugar - 200 g coconut flakes Chocolate cream: - 200 g chocolate (dark or milk) - 150 ml liquid cream for whipping Instructions 1. Caramel cream: Place the sugar in a pot over medium heat. Let it caramelize without stirring until it turns a golden color. Once the sugar has completely melted, carefully pour in the water (be cautious, as it may splash and the steam is hot). Stir until the caramel dissolves in the water and becomes a smooth syrup. Add the crushed biscuits and mix well. Spread the hot cream evenly over the first wafer sheet. 2. Coconut cream: Beat the butter with the powdered sugar until it becomes a light cream and the sugar dissolves as much as possible. Add the coconut and mix until well combined. Place the second wafer sheet over the caramel layer, then spread the coconut cream, leveling it out. 3. Chocolate cream: Break the chocolate into pieces and place it in a small saucepan over very low heat or in a double boiler. When the chocolate has melted, add the liquid cream and mix vigorously, being careful not to burn it. Once you have a smooth cream, place the third wafer sheet on top, then spread the warm chocolate over it. 4. Finalizing: After you have added all three creams and the layers of wafer, place a light weight (like a tray) on top and let the dessert sit for a few hours, ideally overnight, so the sheets soften and the layers settle. It cuts best with a large, sharp knife. Why I make this recipe often It’s quick, doesn’t involve baking, and can be made ahead of time, making it practical for any gathering or family afternoon. The combination of textures—crunchy, creamy, dense—makes it always in demand. Tips and Variations Tips - When caramelizing, don’t leave the sugar unattended, or it can burn quickly. - The biscuits can be crushed as finely as possible to create a cohesive cream without large pieces. - When spreading the creams, work quickly on the caramel layer, as it hardens as it cools. - For the chocolate cream, use cream with at least 30% fat for a glossy, smooth texture. - If the wafer sheets are too large, you can cut them before or after assembly, depending on the size of the dish used. Substitutions - Dark chocolate can be substituted with milk chocolate if you prefer a sweeter taste. - Instead of plain biscuits, you can use popular biscuits or even leftover dry cake if you have any. - The butter can also be 82% fat, but margarine won’t work—the texture and flavor won’t be the same. Variations - For an extra flavor boost, you can add a bit of lemon zest to the coconut cream. - If you want a softer caramel cream, add 1-2 tablespoons of milk after adding the biscuits. - The chocolate layer can be decorated with coconut flakes or chopped nuts. Serving Ideas - Cut into bars or small squares, they are perfect for platters for any occasion. - You can also serve them directly from the fridge, especially in summer. Frequently Asked Questions 1. What kind of biscuits should I use for the caramel cream? The simplest biscuits without cream are the most suitable. I usually use popular biscuits. 2. Can I make the chocolate cream with just chocolate without cream? No, for a smooth and spreadable texture, liquid cream is essential. 3. Is it better to cut the dessert cold or at room temperature? It cuts much better after being chilled for a few hours or overnight. The layers stay firm and don’t crumble. 4. Can it be frozen? I do not recommend freezing, as the wafer sheets become wet and lose their texture. 5. How long does it last in the fridge? It lasts well for 4-5 days in a closed or covered container. Nutritional Values Approximately, for a medium-sized serving (about 60 g): - Calories: 270-300 kcal - Carbohydrates: 34 g - Protein: 3 g - Fat: 15 g Values may vary depending on the exact ingredients used. It’s a rich dessert, with a good amount of sugar and fat due to the coconut and chocolate creams. Storage and Reheating The wafer dessert with three types of cream should be stored in the fridge in a lidded container. It lasts a few days, the layers remain intact, and the sheets do not become excessively soft. It is not reheated and is served directly from the fridge. If left too long at high temperatures, the chocolate cream may become too soft.

Napolitans with three types of cream

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