Tette delle Monache (Nun’s Breasts)

The Sweet Simplicity of Southern Italy

Tette delle Monache—often translated as “Nun’s Breasts” due to their playful dome shape—are soft sponge cakes that conceal a creamy Chantilly filling.

A specialty hailing from Puglia and other regions of southern Italy, this dessert is known not just for its humorous name but for its melt-in-your-mouth texture and nostalgic charm.

These delicate pastries were traditionally prepared in convent kitchens, and despite their curious title, they represent a long-standing Italian love for elegant, minimal-ingredient sweets.

With their cloud-like sponge shells and luxurious cream centers, they’re perfect for holidays, birthdays, or a luxurious Sunday dessert.

💛 Why Nonna Loves This Recipe

• Soft, Airy Texture – The sponge is fluffy and light, a true old-world specialty.

• Silky Vanilla Cream – Homemade Chantilly gives just the right amount of richness.

• Looks Fancy, Tastes Heavenly – Great for serving guests or treating yourself.

• Naturally Elegant – No need for frosting or extras; they shine on their own.

DOWNLOAD PDF OF TETTE DELLE MONACHE RECIPE HERE:

TetteMonache

🕒 Recipe Details

• Difficulty: Medium

• Cost: Inexpensive

• Preparation Time: 20 minutes

• Cooking Time: 15 minutes

• Total Time: 35 minutes

• Yield: About 15 pastries

• Cooking Method: Oven-baked

🛒 Ingredients

For the Sponge Cakes:

• 1¼ cups all-purpose flour (sifted)

• 6 medium whole eggs (room temperature)

• ¼ cup egg whites (from 2 medium eggs)

For the Chantilly Cream:

• 2½ cups whole milk

• ¾ cup heavy cream (plus extra for whipping)

• 6 medium egg yolks

• ¾ cup granulated sugar

• ⅓ cup cornstarch

• 1 tsp vanilla extract or seeds from 1 vanilla bean

• Zest of 1 lemon

👩‍🍳 Instructions

1. Prepare the Sponge Cakes:

1. Preheat your oven to 390°F (200°C).

2. In a stand mixer, beat whole eggs and egg whites until tripled in volume, thick and frothy.

3. Gently fold in sifted flour using a spatula, being careful not to deflate the batter.

4. Transfer batter to a piping bag with a round tip.

5. Pipe small domes (about 2 inches wide) onto a parchment-lined or silicone-lined baking sheet.

6. Bake for 10 minutes, then turn off the oven and leave the pastries inside for 5 more minutes.

7. Allow to cool completely on a rack.

2. Make the Chantilly Cream:

1. In a saucepan, heat milk, heavy cream, lemon zest, and vanilla until steaming (do not boil).

2. In a bowl, whisk the egg yolks, sugar, and cornstarch until pale and smooth.

3. Temper the yolk mixture by gradually whisking in some of the hot milk.

4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened.

5. Remove from heat and cover with plastic wrap directly on the surface. Let cool completely.

6. Once cooled, whip additional cold heavy cream (about ½ cup) to stiff peaks and gently fold it into the custard to form a smooth Chantilly cream.

3. Assemble the Pastries:

1. Fill a piping bag fitted with a long nozzle with the prepared Chantilly cream.

2. Insert the nozzle into the base of each sponge dome and fill gently.

3. Dust with powdered sugar before serving.

🧁 Tips and Tricks

• Use room-temperature eggs for the best sponge texture.

• Be careful not to overbake—these should remain pale and tender.

• Let the custard cool fully before folding in whipped cream for the smoothest Chantilly.

• For added elegance, serve with fresh berries or a sprinkle of lemon zest.

🥄 Nutrition Facts (Per Pastry)

Nutrient	Amount
Calories	170 kcal
Total Fat	8 g
Saturated Fat	5 g
Cholesterol	90 mg
Sodium	35 mg
Carbohydrates	19 g
Sugars	12 g
Protein	4 g

TETTE DELLE MONACHE

These delicate pastries were traditionally prepared in convent kitchens, and despite their curious title, they represent a long-standing Italian love for elegant, minimal-ingredient sweets.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine Italian

Notes

Ingredients

For the Sponge Cakes:

• 1¼ cups all-purpose flour (sifted)
• 6 medium whole eggs (room temperature)
• ¼ cup egg whites (from 2 medium eggs)

For the Chantilly Cream:

• 2½ cups whole milk
• ¾ cup heavy cream (plus extra for whipping)
• 6 medium egg yolks
• ¾ cup granulated sugar
• ⅓ cup cornstarch
• 1 tsp vanilla extract or seeds from 1 vanilla bean
• Zest of 1 lemon

---

👩‍🍳 Instructions

1. Prepare the Sponge Cakes:

1. Preheat your oven to 390°F (200°C).
2. In a stand mixer, beat whole eggs and egg whites until tripled in volume, thick and frothy.
3. Gently fold in sifted flour using a spatula, being careful not to deflate the batter.
4. Transfer batter to a piping bag with a round tip.
5. Pipe small domes (about 2 inches wide) onto a parchment-lined or silicone-lined baking sheet.
6. Bake for 10 minutes, then turn off the oven and leave the pastries inside for 5 more minutes.
7. Allow to cool completely on a rack.

---

2. Make the Chantilly Cream:

1. In a saucepan, heat milk, heavy cream, lemon zest, and vanilla until steaming (do not boil).
2. In a bowl, whisk the egg yolks, sugar, and cornstarch until pale and smooth.
3. Temper the yolk mixture by gradually whisking in some of the hot milk.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened.
5. Remove from heat and cover with plastic wrap directly on the surface. Let cool completely.
6. Once cooled, whip additional cold heavy cream (about ½ cup) to stiff peaks and gently fold it into the custard to form a smooth Chantilly cream.

---

3. Assemble the Pastries:

1. Fill a piping bag fitted with a long nozzle with the prepared Chantilly cream.
2. Insert the nozzle into the base of each sponge dome and fill gently.
3. Dust with powdered sugar before serving.

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