The Pavesini roll is one of the most loved no-bake desserts: easy, quick, and perfect to prepare in advance. I often make it in the summer, when I want a fresh and delicious dessert but don’t have time to stay in the kitchen. The base is made with simple Pavesini biscuits dipped in milk (or coffee), which become soft and compact after resting in the fridge. The filling with mascarpone cream and cream makes it irresistible, and when cut, it presents perfect slices.
If you like quick no-bake desserts, I also recommend the classic tiramisu or the coconut and dark chocolate balls.
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- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 8Pieces
- Cooking methods: No-Bake
- Cuisine: Italian
- Energy 396.03 (Kcal)
- Carbohydrates 32.47 (g) of which sugars 20.92 (g)
- Proteins 4.85 (g)
- Fat 28.90 (g) of which saturated 8.87 (g)of which unsaturated 1.60 (g)
- Fibers 0.70 (g)
- Sodium 63.58 (mg)
Indicative values for a portion of 107 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Pavesini Roll
2
- 60 Pavesini (About 6 packs)
- 1 1/4 cups milk (Cold)
- 9 oz mascarpone
- 1 cup fresh heavy cream
- 2/3 cup powdered sugar
- 1/3 cup chocolate chips
- as needed unsweetened cocoa powder (For decoration)
Tools
- Bowls Large
- Electric Whisk
- Spatula
- Plastic Wrap
- Knife
Procedure
I whip the fresh cream well chilled from the fridge. In another bowl, I work the mascarpone with the powdered sugar until I get a smooth cream. I fold the whipped cream in with upward movements and add the chocolate chips.
I lay two slightly overlapping sheets of plastic wrap on the work surface. I quickly dip the Pavesini in cold milk and arrange them side by side in 5 rows of 12 cookies.
I spread the cream over the cookies, level it with the spatula, and with the help of the plastic wrap, I gently roll from the long side until I get a compact roll. I seal well in the plastic wrap.
I place the Pavesini roll in the refrigerator for at least 4 hours, preferably overnight, so it becomes compact and easy to cut.
I remove the plastic wrap, sprinkle with unsweetened cocoa, and slice with a sharp knife before serving.
Storage and Useful Tips for the Pavesini Roll
I store the Pavesini roll in the refrigerator for 2 days, well wrapped in plastic wrap. I do not recommend freezing it because the texture of the cookies changes.
Fresh variant: I substitute half the mascarpone with sieved ricotta for a lighter cream.
Fruity variant: I add chopped strawberries or bananas over the cream before rolling.
Gluten free: I choose gluten-free Pavesini and certified ingredients.
FAQs
Can I prepare the roll the day before?
Yes, in fact, I prefer to make it in advance: the rest in the fridge makes the Pavesini roll more compact, and it remains perfect when cut.
What can I soak the Pavesini in?
You can soak them in milk, cold sweetened coffee, or milk and cocoa, depending on your tastes and occasions.
Can I use other cookies instead of Pavesini?
Yes, but Pavesini are the most suitable because they are thin and light, allowing you to get a compact roll that’s easy to roll.
