An easy and refreshing dessert, the cold lemon pavesini cake is quick to prepare and very tasty. A biscuit shell with a lemon cream filling and a heart of lemon curd make this dessert irresistible, especially when the heat is on. It’s perfect to end a lunch or dinner, for a fresh snack, and when we’re craving something cool.
Let’s get to work and prepare the cold lemon pavesini cake together.
If you like lemon desserts, here are some delicious ideas!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Cold Lemon Pavesini Cake
- 3.5 oz pavesini
- 2 cups heavy cream
- 3 tbsp sugar
- 7 oz lemon curd
Tools
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- Saucepan
Steps to Prepare the Cold Lemon Pavesini Cake
Prepare the lemon curd by mixing cornstarch with water, egg yolks, lemon juice, and sugar. Cook until the cream thickens.
Remove from heat and add the lemon zest and butter. Stir and let cool completely.
Whip the cream, which must be very cold, with the sugar. Add 4 tablespoons of cold lemon curd and mix until you have a smooth cream.
Line a baking dish with cling film. Use the pavesini to create the base and edges of the cake. Pour half of the lemon cream, cover with the remaining lemon curd, and another layer of lemon cream. Close the cake with the pavesini and refrigerate for 2-3 hours.
Turn the baking dish upside down on a cutting board or a plate. Remove the cling film and the dessert is ready to be served.
Storage
You can store the dessert in the fridge for 2-3 days.
