The Pavesini Dome Cake with Whipped Cream, Mascarpone, and Nutella is definitely a super-tasty, fresh dessert that requires no baking. Just place it in the refrigerator for a couple of hours and it’s ready. It’s a perfect dessert for celebrations, but also for a classic Sunday lunch or an afternoon with friends. For this recipe, I used a glass bowl with a diameter of 8 inches. You just need the classic Pavesini cookies, Nutella, heavy whipping cream, sugar, mascarpone, and milk to dip the Pavesini. It will result in a delicious dessert that everyone, both young and old, will surely enjoy! If you’d like, you can try other desserts with Pavesini:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 6 servings
- Cooking methods: No-bake
- Cuisine: Italian
Ingredients for making the Pavesini Dome Cake with Whipped Cream, Mascarpone, and Nutella
- 5 packs Pavesini cookies (classic)
- 200 ml heavy whipping cream
- 250 g mascarpone
- 50 g sugar
- as needed whole milk (to dip the Pavesini)
- as needed Nutella®
- unsweetened cocoa powder (to garnish the dome cake)
Tools
- Bowl
- Electric mixer
- Spoons
- Plastic wrap
- Small bowl
Steps to make the Pavesini Dome Cake with Whipped Cream, Mascarpone, and Nutella
To make the Pavesini Dome Cake with Whipped Cream, Mascarpone, and Nutella, first whip the chilled cream in a large bowl and add 50 grams of sugar. Whip the cream well with an electric mixer, and when it is well whipped, add the mascarpone and continue whipping the mixture. The cream must be very firm. Set it aside and start preparing your Pavesini dome cake. Line your dome mold with plastic wrap; I used a glass bowl with a diameter of 8 inches. Pour whole or skim milk into a small bowl. Now take the Pavesini cookies, dip them in the milk, and cover the entire mold without leaving any empty spaces.
Now add part of the prepared cream with mascarpone and cream, and on top, add 2 or 3 tablespoons of Nutella, adjust to taste. Level the surface and cover with more Pavesini dipped in milk.
Now make the second layer with mascarpone cream, then with more tablespoons of Nutella, and close your dome cake with the Pavesini again dipped in milk. Wrap it well in plastic wrap and place it in the refrigerator for at least 5 hours.
After 5 hours, you can retrieve the dome cake, remove it from the mold, and sprinkle it with unsweetened cocoa powder. Your dessert is ready to be served! Delicious!
Storage and Tips
You can store your dome cake in an airtight container in the refrigerator for 2 days.
I chose unsweetened whipping cream in this case, but if you prefer, you can choose the pre-sweetened kind—just avoid adding sugar to the recipe. Alternatively, opt for plant-based cream.
I chose unsweetened whipping cream in this case, but if you prefer, you can choose the pre-sweetened kind—just avoid adding sugar to the recipe. Alternatively, opt for plant-based cream.
