Neopolitan-style fried pasta dessert


Category: Cut Pasta


For 9 Serving(s)

What you'll need:

2 quarts Canola oil, for frying
1 pound Talluto's fresh pasta sheets
1 pint fresh raspberries
4 cups cold Italian pastry cream or vanilla pudding
1 cup heavy cream
3 Tbsp Amaretto liquor
1/4 cup powdered sugar
9 leaves fresh mint, for garnish

Neopolitan-style fried pasta dessert Directions

  1. Heat oil in a deep saucepan to 400 degrees.
  2. While the oil is heating, cut each pasta sheet into 3 strips lengthwise. Then cut each strip into 3 rectangles. (27 rectangles per pound of pasta)
  3. When oil reaches 400 degrees, place a few pieces of pasta into the oil and deep fry until golden brown.
  4. Drain the fried pasta on paper towels and allow them to cool slightly.
  5. For the whipped cream: Using a hand or stand mixer, beat the heavy cream and the powdered sugar together until soft peaks form (about 7-8 minutes). Add the amaretto and beat for an additional 2-3 minutes, or until stiff peaks form.
  6. Assemble the stacks beginning with one piece of pasta on the plate.
  7. Top the pasta with pastry cream, a few raspberries, and whipped cream.  
  8. Top with the 2nd piece of pasta and repeat the layering process.
  9. Finish the stack with the 3rd piece of pasta and garnish the top with powdered sugar and additional whipped cream if desired. 

Share This Recipe