COLD BERRY and Chocolate CAKE, dessert with Pavesini cookies, very simple and truly indulgent, perfect for Sunday or holidays, great for Easter.
Today I prepared a dessert perfect for Sunday, one of those you make without turning on the oven but that still make a great impression 😀 This COLD BERRY and Chocolate CAKE was created like this, with few ingredients and a big craving for something fresh, creamy and incredibly delicious.
The great thing about the COLD BERRY and Chocolate CAKE is that it’s ready in just a few minutes: layers of Pavesini, cream and fruit and then into the fridge. Perfect for Easter, a family lunch or when you have guests and want a simple dessert that looks much more elaborate.
Join me in the kitchen today — here’s the cold berry and chocolate cake.
- Difficulty: Very easy
- Cost: Very inexpensive
- Portions: 8-10
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz chocolate cookies
- 7 tbsp butter
- 9 oz Pavesini (cocoa)
- 1 cup mascarpone
- 1 cup heavy whipping cream
- 3/4 cup powdered sugar
- 1 cup mixed berries (strawberries, blueberries, raspberries, fresh or frozen)
- 2 oz chocolate
- mixed berries
- chocolate
- powdered sugar
- leaves mint
Steps
Blitz the cookies into fine crumbs and mix them with the melted butter. Press the mixture into the bottom of a springform pan (8–9 in). Then put it in the fridge for at least 30 minutes.
Place the Pavesini vertically along the edge of the pan. If you like, you can lightly moisten them with milk.
Whip the cream. In a bowl, work the mascarpone with the powdered sugar. Fold in the whipped cream, the berries cut into pieces and the chocolate shavings.
Pour the cream into the pan over the base, smooth the top and refrigerate for at least 4–6 hours or overnight.
Decorate with fresh fruit, redcurrants, strawberries, blueberries, add chocolate shavings and a dusting of powdered sugar. A few mint leaves for a pop of color.
Bon appétit
If you like the recipe click the stars at the bottom of the article. THANK YOU!
COLD BERRY and Chocolate CAKE
Useful tips
Use well-dried berries to avoid excessive moisture
Don’t soak the Pavesini too much so they don’t fall apart
Let it rest in the fridge for at least 2 hours
You can decorate with chocolate shavings or fresh fruit
You can replace mascarpone with ricotta (lighter).
Also great with a sponge-finger (savoiardi) base instead of the cookies.
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FAQ COLD BERRY and Chocolate CAKE
How long should a cold cake rest in the fridge?
At least 2 hours, preferably 3 for a firmer texture.
Can I prepare the cold cake the day before?
Yes, in fact it’s even better because the flavors meld together.
How to prevent the cold cake from becoming too liquid?
Don’t add too many liquids and allow enough resting time in the fridge.
Can I use frozen berries?
Yes, but they must be thawed and well dried before using.
Can I make the cold cake with white chocolate?
Of course! White chocolate works perfectly.
