Preparation of Pavesini Cake with Pistachio

• In a large bowl, place the mascarpone, the pistachio spread, and the heavy cream, which should still be liquid but cold from the fridge, and whip everything with an electric mixer until you get a dense and homogeneous cream, without lumps.
  Cover the bowl with some plastic wrap and keep it in the fridge until ready to use.

• Line an 18 x 23 cm (7 x 9 in) baking dish with plastic wrap.
  Put some cold milk in a small bowl and quickly dip the pavesini in it while placing them on the bottom of the pan, close together to cover the entire bottom.
  Then arrange a row, always dipping them quickly in milk first, on the edges of the pan.

• Pour the prepared pistachio cream into the shell you’ve created, leveling it.
  Cover the cream with more pavesini dipped in milk.
  Close your pavesini cake with pistachio with plastic wrap.
  Place the pan in the freezer for at least an hour.
  When ready to serve, transfer it onto a plate or a serving tray and decorate as desired with a little more pistachio spread and chopped pistachios or pistachio granules.

  Chez Bibia