Imperial Russo Recipe

Prepare and bake sponge

Preheat oven to 200°C (400°F). Line a 30x40 cm baking tray with parchment and lightly grease. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high for 6–8 minutes until thick, pale, and ribbon-like. Add vanilla and a pinch of salt and mix briefly. Sift the flour over the egg mixture and gently fold in with a spatula in two additions, keeping air in the batter. Fold in the melted butter or oil quickly and gently. Spread the batter evenly into the prepared tray. Bake for 8–10 minutes, until the top springs back and is lightly golden.

Roll the sponge

While sponge bakes, lay a clean kitchen towel and dust with powdered sugar. As soon as the sponge is out of the oven, turn it out onto the sugared towel, remove parchment, and gently roll the sponge along the short side with the towel inside (roll while warm) to form the pionono roll shape. Allow to cool completely rolled up. When cool, unroll carefully for filling.

Preheat oven to 200°C (400°F) if not still hot. Roll or unfold the puff pastry on a lightly floured surface to roughly the size of the sponge sheet (30x40 cm). Using a sharp knife or pizza cutter, divide into rectangles or strips that will be used as crisp layers or decorative shards (for example 3 equal strips across). Place on parchment-lined baking trays, score lightly (don’t cut through) to prevent excessive rise, and brush with egg wash (beat the egg with 1 tsp water). Bake 10–15 minutes until puffed and golden. Cool on a rack. If you prefer small crisp shards, break cooled pastry into pieces for layering and garnish.

If using gelatin: sprinkle gelatin over 1 tbsp cold water, let bloom 5 minutes, then warm gently until dissolved (don’t boil). Chill slightly. Place cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl. Beat with an electric mixer until soft peaks form. If using gelatin, slowly drizzle the warmed gelatin into the whipping cream while continuing to beat until firm peaks form. Refrigerate until assembly to keep stable.

Place egg whites and a pinch of cream of tartar in a clean, dry bowl. In a small saucepan, combine granulated sugar and 30 ml water; bring to a simmer and cook with a candy thermometer until the syrup reaches 118–121°C (244–250°F). Meanwhile, start whipping the egg whites to soft peaks. When the syrup reaches temperature, remove from heat and slowly pour the hot syrup in a thin steady stream into the whipped whites while continuing to beat on medium-high. Beat until the meringue is glossy and cool (5–7 minutes). Transfer to a pastry bag fitted with a small round tip for kisses or to pipe rosettes. Optionally toast with a blowtorch just before serving.

Prepare fruits

If using fresh peaches, peel (blanch and shock if preferred), pit and slice into thin slices. If canned, drain well and pat dry. Warm the strawberry jam slightly (10–15 seconds in microwave) to loosen for spreading.

Assemble pionono

Carefully unroll the cooled pionono sponge. Spread an even layer (about half) of whipped cream over the sponge, leaving a 1 cm edge. Dot spoonfuls of dulce de leche along the length in a thin line or spread very thinly — note dulce de leche is thick; warming slightly will make spreading easier. Spread a thin layer of strawberry jam over the cream in places (for a sweet-tart contrast). Arrange peach slices evenly over the fillings. Spoon or pipe additional whipped cream over the fruit if you like a creamier interior. Re-roll the sponge tightly but gently, using the towel to help. Trim the ends for a neat appearance, if desired.

Construct Napoleon-style stack

Place a layer of crisp puff pastry on a serving platter. Slice the filled pionono roll into 3–4 cm rounds and arrange a ring or row of slices atop the puff pastry layer, or cut the roll lengthwise into sections and stack with more puff pastry layers between. Between layers, spread a thin layer of dulce de leche and whipped cream, add peach slices or jam as desired, and top with another puff pastry shard. Repeat to build 2–3 layers, finishing with a puff pastry layer on top.

Finish and decorate

Pipe or spread remaining whipped cream on top and around sides as desired. Pipe Italian meringue kisses or rosettes on top and along the sides for crisp sweet decoration. Spoon a few small dollops of dulce de leche and a few small spoonfuls of warmed strawberry jam for glossy accents. Arrange sliced peaches and fresh strawberries for garnish. Dust lightly with powdered sugar. If you toasted meringue, do so at this stage carefully with a torch for color.

Refrigerate assembled Imperial Russo for at least 1 hour to set and marry flavors. Serve chilled or at cool room temperature. Keeps 2 days refrigerated (cover well). Puff pastry layers may soften over time; for maximum crispness, assemble close to serving time or keep some puff pastry shards aside to add just before serving.