The "Tette di Monaca" ("Nun's Breasts")

Tette di Monaca – A Tradition Filled with Flavour

Soft, light, and irresistibly delicious: our Tette di Monaca are the perfect base to create refined and surprising desserts. Already baked, incredibly fluffy, and with a neutral flavour, they’re ideal for all kinds of fillings: pastry cream, chantilly, chocolate, or whatever your creativity suggests.

Perfect for pastry shops, events, or elegant homemade desserts, these sponge domes are a tribute to tradition with a practical twist.

But what exactly are “Tette di Monaca”?

They are a typical dessert from Southern Italy, especially from regions like Puglia, Basilicata, and Campania. These are soft, round balls made of light sponge cake, filled with pastry cream or chantilly, and usually dusted with powdered sugar. Once filled, they are chilled and served cold to keep them fresh and firm.

The origin of the name is uncertain. Some say the dessert was invented in a convent, and the nuns jokingly gave it this name. Another version claims that a pastry chef came up with it to draw attention to his creation because of its shape, which resembles the female breast. The more religious prefer to see it as a tribute to Saint Agatha, a martyr whose breasts were torn off.

Sometimes, “Tette di Monaca” are made of three small domes baked together (and later filled), forming three little bumps.

In some areas, “Tette di Monaca” are also known as “Sospiri”, but in that case they’re usually covered in a sugar glaze (often coloured). In Salento, a variation called “Bocca di Dama” exists, using the same base as Sospiri but topped with a candied fruit.

That said, making them isn’t always easy—or rather, it’s not easy to achieve that perfect soft, round shape that’s also practical for filling.

We’ve long had a mix called DELIX that makes the preparation easier. Recently, we’ve developed a new version, DELIX PLUS—more refined, with even more amazing results—and created two recipes to match two different local traditions.

Basic Recipe

DELÌX 1000 g

Whole eggs 1400 g

Powdered sugar 100 g

Recipe with egg whites

DELÌX 1000 g

Whole eggs 1000 g

Egg whites 200 g

Preparation instructions are provided on the label.

With the same mix, we’ve also developed a recipe to prepare Savoiardi.