Dolce Monaca: tradition, made lighter.
A professional IRCA mix designed to create soft, stable and airy sponge bases, ideal for the iconic Italian “tette delle monache”, a traditional dessert from Apulia, and other timeless pastry classics.
There are desserts born from simplicity that go on to become icons.
Light doughs that taste of sugar and memories.
Dolce Monaca is the mix designed to create light, consistent and stable whips, giving new shape to the great classics of pastry.
It is ideal for tette delle monache, as well as for ladyfingers and Charlotte biscuits, delivering impeccable results, a soft structure that holds over time and the versatility required for modern production, including freezing.
With Dolce Monaca, tradition meets innovation in a perfect balance of flavor, lightness and professional reliability.
Great classics, newly inspired
Reinterpreting classic desserts in a modern way, often in mini or single-portion formats, is one of today’s strongest pastry trends. Iconic shapes, light textures, smaller sizes and authentic flavor celebrate tradition through a contemporary aesthetic and greater versatility.
Dolce Monaca was created with this vision in mind: transforming timeless desserts into modern, elegant creations that reflect evolving tastes and new consumption habits.
Between history and legend
Tette delle monache, a traditional dessert from Apulia, were born in the heart of Southern Italian pastry tradition. According to one of the most widely told stories, they were created in the cloistered convent of Bisceglie for the wedding of Lucrezia Borgia and the Count of Conversano, a marriage that never took place but remained part of local history.
One dessert, many stories
Other legends tell of a pastry chef in love, or of a nun who, almost by chance, shaped a soft dome with a delicate central peak, soon nicknamed “minne de le suor”, meaning “nun’s breasts” in local dialect.
A timeless icon
Some link this dessert to the cult of Saint Agatha. Whatever its true origin, tette delle monache, remain an icon of Italian pastry today, where creativity and lightness come together in perfect balance.
Why choose Dolce Monaca
Stable, uniform and voluminous whip
Softness and freshness, even hours later
Authentic flavor, light texture
Excellent for freezing, elasticity and volume preserved
The Art of Lightness
Eggs
Both cold eggs, 4 °C, and room temperature eggs, around 20 °C, can be used.
Whipping
- In a 5 litre mixer, use a maximum of 250 g of mix. In a 20 litre mixer, use between 500 and 1000 g of mix.
- Excellent results can also be achieved with batches up to 2 kg of mix.
- For optimal structure, it is recommended to always whip to maximum volume.
Forming
- Use nozzle no. 16–20 according to the desired size.
- With 250 g of mix, it is possible to pipe up to 15–18 pieces per tray on parchment paper. Silicone mats can also be used.
- A lower, more rounded shape ensures greater regularity and uniformity.
Baking
- For small quantities, low ventilation is recommended. When baking multiple trays, increase ventilation, if adjustable, and temperature accordingly.
- Bake with the draft open: excess humidity in the baking chamber may cause defects in the finished product.
- In a static oven, use a higher temperature, around 220 °C, keeping the door slightly open.
- In a fan oven, bake at 180–190 °C for approximately 15–20 minutes, with the valve open.
Filling
For classic tette delle monache, a filling of Chantilly cream is recommended, 50 percent custard and 50 percent sweetened whipped cream, finished with a light dusting of icing sugar.
Once fully cooled, proceed with filling.
The desserts can be:
- offered for sale immediately
- stored in the refrigerator for a few hours for a more uniform texture
- kept frozen at -18 to -20 °C and defrosted in the refrigerator before serving
Alternatively, the unfilled tette delle monache can be frozen and stored at -18 °C in covered containers. Before serving, defrost in the refrigerator and fill as required.
This method ensures excellent results in terms of quality and operational efficiency.
Endless interpretations
Pastry
Tette delle Monache
Pastry
Tette Delle Monache Tiramisù
Pastry
Tette Delle Monache Sacher
Pastry
Tette Delle Monache Dubai Chocolate
Pastry
Tette Delle Monache Rocher
Pastry
Tette delle Monache Lemon and Pistachio
Pastry
Tette Delle Monache Pistachio and Raspberry
More than one classic
Dolce Monaca is also ideal for crafting ladyfingers and Charlotte biscuits. Its formulation ensures a consistent whip and a soft yet resilient structure, perfect for iconic desserts like tiramisù, where balance and stability are essential.
One mix, endless possibilities, always defined by lightness.
Discover Dolce Monaca
Bring the lightness of tradition into your production.
Contact the IRCA team for more information or to purchase Dolce Monaca.
Dolce Monaca, everything in one catalogue
Recipes, technical guidance and product information brought together in a comprehensive catalogue designed to support every stage of production, from inspiration to the final result.
