Lemon Pavesini Slab is a creamy, delicate spoon dessert, perfect for when you want something sweet without spending too much time in the kitchen.
I love making lemon desserts; some time ago I made the biscuit slab with lemon cream, fresh and very fragrant, and the Pavesini roll with lemon and coconut is my favorite! And then there’s the famous cold lemon cream made with only 3 ingredients, perfect to serve at the end of a meal or for a super quick tasty snack.
For the best result of the Lemon Pavesini Slab, use untreated lemons. For the cookies you can choose your preferred kind; the important thing is not to soak them too much. Let the dessert rest at least 1 hour in the refrigerator so the flavors meld perfectly.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 11
- Cooking methods: No-bake
- Cuisine: Italian
Ingredients
- 2 1/4 cups mascarpone
- 3/4 cup heavy cream (for whipping)
- 200 cookies (Pavesini or other thin biscuits)
- 1 lemon
- 30 raspberries
- 6 oz sweetened condensed milk
- 1/3 cup water
- 1/4 cup sugar
- 1/2 cup lemon juice
How to make the Lemon Pavesini Slab
Prepare the syrup as follows: pour the water and sugar into a small saucepan, wait until it boils, then add the lemon juice and wait for it to cool to lukewarm.
In a bowl, mix the mascarpone and the cream; whip with an electric mixer.
Add the sweetened condensed milk and blend to incorporate it into the mascarpone.
Dip the cookies into the syrup and then, in a baking dish, alternate layers of cream and cookies.
The last layer should be a generous layer of cream; then cover with plastic wrap and let rest for at least 1 hour.
After the resting time, decorate with grated lemon zest, lemon slices and the raspberries.
Storage and tips for the Lemon Pavesini Slab
It can be stored in the refrigerator well covered with plastic wrap for up to three days. A waste-saving tip: if you have some cream left over, you can make mini desserts with a few crumbled cookies on top.
