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Italian Rainbow Cookie Salad

yield: 6 to 8 servings


For the Pastry Cream

  • 2 tablespoons all-purpose flour
  • 1/4 cup (1.75 ounces) granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 large egg yolks
  • 2 cups (16 fluid ounces) heavy cream, divided into two 1 cup portions
  • 1/4 teaspoon almond extract

For the Italian Cookie Salad

  • 4 clementines, divided into segments
  • 12 ounces Italian rainbow cookies
  • sprinkles


  • In a medium saucepan, whisk together 2 tablespoons all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon kosher salt until well combined. Whisk in 2 large egg yolks, then whisk in 1 cup of heavy cream. Heat the mixture over medium heat, whisking constantly, until it thickens to a pudding-like consistency and can coat the back of a spoon. Stir in 1/4 teaspoon almond extract, and transfer to a bowl. Cover with plastic wrap, pressing the plastic wrap directly against the surface of the cream. Refrigerate for at least 1 hour, but preferably overnight.
  • When you're ready to serve the dessert, place the remaining 1 cup heavy cream in the bowl of a freestanding electric mixer fitted with a whisk attachment. Beat on medium-high speed, until stiff peaks form.
  • Fold the whipped cream and chilled pastry cream (from the 1st step) together. Set aside a few clementine segments and Italian rainbow cookies for garnish. Gently fold the remaining clementine segments and cookies into the cream mixture. Top with the remaining clementine slices and cookies and serve immediately. Enjoy!