Craving quick and delicious desserts? This Pavesini Cake with Jam and Ricotta Cream is perfect, super fast (ready in less than 20 minutes) and very tasty, plus no baking is required, making it perfect for any occasion.
We made it using our plum jam, but you can use strawberry jam or your favorite one, you’ll see it will always be a success.
Then you can use cow’s milk ricotta or sheep’s milk ricotta as we did, I confess, I have a weakness for sheep’s milk ricotta which I find goes very well in sweet recipes because it allows me to use much less sugar.
In short, I hope I convinced you to try this Pavesini Cake and Ricotta Cream and as always below, I leave you other desserts with Pavesini to try and then let’s discover how to prepare Pavesini Cake with Jam and Ricotta Cream!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 345.13 (Kcal)
- Carbohydrates 40.35 (g) of which sugars 32.64 (g)
- Proteins 7.62 (g)
- Fat 17.72 (g) of which saturated 4.82 (g)of which unsaturated 3.27 (g)
- Fibers 0.56 (g)
- Sodium 96.95 (mg)
Indicative values for a portion of 125 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 Pavesini Cake with Jam and Ricotta Cream
- 3 oz Pavesini (plain, coffee, or chocolate)
- 7 oz sheep's milk ricotta (or cow's milk)
- 1/2 cup heavy cream (liquid)
- 1/3 cup sugar
- to taste milk (to soak the Pavesini)
- to taste jam (or preferred preserves)
Tools
- 1 Electric Whisk
- 1 Piping Bag with star nozzle
- 2 Bowls glass
- 1 Sieve
Steps
To prepare the Pavesini Cake and Ricotta Cream, first sieve the ricotta and gather it in a bowl.
Whip the cream together with the sugar using electric beaters until it is nice and thick.
Incorporate the sieved ricotta a little at a time using a rubber spatula.
Quickly dip the Pavesini in milk and arrange them on a serving plate, covering the base well.
Put the ricotta cream in a pastry bag with a star nozzle and cover all the Pavesini with a nice thick layer.
With a teaspoon, distribute some jam or preserves of your choice.
Make a second layer of biscuits quickly dipped in milk.
Cover with plenty of ricotta cream.
More jam in the quantity you want.
And the last layer of cookies dipped in milk.
Decorate with puffs of ricotta cream and some spoonfuls of jam and place immediately in the refrigerator for at least 30 minutes.
Tips and Variants for Pavesini Cake with Jam and Ricotta Cream
You can use any type of ricotta you prefer, even lactose-free or light.
Want to make it richer? Add hazelnut granules, walnuts, or almonds to each layer.
If you don’t have Pavesini, you can still make the cake using the cookies you have available but soak them a little more.
Don’t want to use cream? Substitute it with the same amount of fresh cheese spread or robiola or use only ricotta, add sugar and work it with a rubber spatula to make it creamy.
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