Cold Pavesini and Nutella cake is a delicious creamy dessert, which you can also serve as a semifreddo. You can store it in the freezer in case guests arrive at the last minute. Just take it out of the freezer and leave it for at least 30 minutes at room temperature or for a few hours in the refrigerator. I used an 8-inch mold (this HERE) if you use a larger mold, double the dose. Now let’s see how to make the cold Pavesini and Nutella cake and if you try it, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Rest time: 8 Hours
Preparation time: 15 Minutes
Portions: 6
Cooking methods: No cooking
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare the Cold Pavesini and Nutella Cake

2 egg yolks
50 g powdered sugar
20 g cornstarch
1 pinch salt
1 teaspoon vanilla essence
as needed lemon
250 ml milk
Pavesini
200 ml whipping cream
4 tablespoons Nutella
as needed milk

Tools

Molds

How to prepare the Cold Pavesini and Nutella Cake

Let’s start preparing the Cold Pavesini and Nutella Cake. First, prepare the custard that should be cold and firm when making the cake. I recommend preparing it the day before, so it has plenty of time to rest in the refrigerator. Pour the egg yolks into a saucepan and beat them with a whisk,
add cornstarch
and powdered sugar.
Add the milk a little at a time and whisk to incorporate the ingredients well and obtain a lump-free mixture.
Add the grated peel of a lemon
and a pinch of salt.
Place the saucepan on the stove, keep stirring and bring to a boil. You will see that the custard thickens.
Remove the pan from the heat, add a teaspoon of vanilla essence
and transfer the custard to a plate, then cover it with cling film, making sure it adheres well. This will prevent a skin from forming on the custard. Let it cool and place it in the refrigerator.
When the custard is cold, take it out of the refrigerator, pour the cream into a bowl, and whip it with electric beaters,
Add the cold custard little by little and fold it in with a spatula using upward and downward movements to avoid deflating the cream.
Line the mold with cling film, leaving plenty of film on the sides to cover the cake later. Dip the Pavesini in milk
and line the base and edges of the mold, pour
pour the cream and level it, add
add the Nutella
and marbled with a fork.
Cover the cream with another layer of Pavesini also dipped in milk.
seal the cake with cling film and place it in the refrigerator for 8 hours or in the freezer.
When serving, remove the cling film from the top, flip the Cold Pavesini and Nutella Cake onto the serving plate, and slice it.