COLD CAKE with limoncello and pavesini, a summer no-bake dessert, easy and quick, ice cream cake scented with lemon, creamy and delicious dessert to serve after lunch or dinner.
The cold limoncello cake with pavesini is a summer no-bake dessert, easy and quick to prepare. This dessert is a real treat, lemon-scented, and presents as a creamy and irresistible ice cream cake, ideal to serve after lunch or dinner.
The cold limoncello cake features a base of pavesini, providing a light and crunchy texture, perfectly matched with the creamy and aromatic lemon topping. The presence of limoncello gives a fresh taste and an unmistakable aroma, making this dessert particularly appreciated by those who love citrus flavors. If you prefer a sweeter and less alcoholic version, you can use limoncello cream.
This dessert does not require baking, making it perfect for hot summer days. The preparation is simple and quick: just assemble the ingredients, let chill in the refrigerator for a few hours, and you’re done. The cold limoncello cake thus becomes a practical and tasty dessert, suitable for any occasion.
The cold limoncello cake with pavesini is a summer dessert that combines fresh and creamy flavors, easy to make and perfect for concluding a meal in a delicious way. Whether you choose traditional limoncello or its sweeter version, this dessert will win everyone over with its simplicity and goodness.
Follow me in the kitchen today, there’s cold limoncello cake!
Published on June 13, 2015, 16:59
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 6 People
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz mascarpone
- 2 oz limoncello
- 1 cup heavy whipping cream
- 1 lemon zest
- lemon paste
Steps
Whip the mascarpone with the limoncello, cream, and grated zest of one lemon.
Line a 8-inch pan with film, arrange pavesini around it, about 3 packets, pour the creamy mixture and place in the freezer.
Prepare the cold lemon paste following this recipe.
Once ready, pour it on the dessert garnish with lemon slices if you prefer and leave it at least a couple of hours in the freezer.
Remove the dessert from the freezer 30 minutes before serving.
Bon appétit
If you like the recipe, click on the stars at the end of the article. THANK YOU!
N.B. you can prepare the lemon paste and put it on the dessert when you cut it, I made a triple dose and had some leftover, which I put in a bowl in the freezer.
COLD CAKE with limoncello
COLD CAKE with limoncello
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FAQ (Questions and Answers) COLD CAKE with limoncello
Can I freeze the cold limoncello cake?
Of course! This dessert keeps well in the freezer.
How do I substitute limoncello?
If you don’t like it, you can use lemon juice or completely change the recipe with coffee, chocolate, or nutella for example.
Can I replace the cream?
Absolutely yes! You can use mascarpone, ricotta, Philadelphia, or another creamy spreadable cheese as well as plant-based cream.
