Simple and delicious, these Pavesini Cakes with Coffee Cream, will entice everyone and can be prepared in no time.
With few and delicious ingredients, the Pavesini Cakes with Coffee Cream are no-bake and the longer they rest in the refrigerator, the softer and more delicious they become.
We used coffee-flavored Pavesini but you can substitute them with chocolate or plain ones, which are easier to find. And if you, like us, really love coffee, you can make a very strong coffee so that the flavor is more intense.
Decorate them with some unsweetened cocoa powder on the surface just before serving, or if you have a sweet tooth, sprinkle them with powdered sugar and a few coffee beans, and you’re done.
Below, you’ll find other delicious recipes with Pavesini and more, and then, as always, we’ll discover how to prepare these Pavesini Coffee Cakes!!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 3 Pieces
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
- Energy 412.73 (Kcal)
- Carbohydrates 34.76 (g) of which sugars 12.99 (g)
- Proteins 7.21 (g)
- Fat 29.23 (g) of which saturated 9.50 (g)of which unsaturated 2.80 (g)
- Fibers 5.69 (g)
- Sodium 106.07 (mg)
Indicative values for a portion of 100 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 Coffee Cakes
- 3.5 oz Pavesini (coffee-flavored)
- 0.7 oz coffee (espresso or moka)
- 1/3 cup whipping cream (already sweetened or 1/3 cup fresh plus 2 tbsp powdered sugar)
- 3.5 oz mascarpone
- to taste milk (for soaking the Pavesini)
- to taste unsweetened cocoa powder (or powdered sugar)
Tools
- 2 Bowls
- 1 Electric whisk
- 3 Molds disposable muffin molds
- Food wrap
Preparation of Pavesini Cakes with Coffee Cream
Whip the cream with the electric whisk, if using fresh liquid cream add the powdered sugar.
Work the mascarpone with a fork, add the coffee and mix it in thoroughly.
Combine the mascarpone with the whipped cream using a spoon, making sure it’s well incorporated.
Line the disposable muffin molds with plastic wrap.
Soak one Pavesino at a time in milk and cover the sides of each mold without leaving empty spaces.
Cover the base with half a cookie.
Fill each Pavesini Cake with coffee cream, pressing lightly to avoid leaving empty spaces.
Close each cake by folding the cookies that stick out of the mold and finish with another half cookie.
Seal tightly with the plastic wrap that extends beyond the molds and refrigerate for at least 1 hour.
Then remove the plastic wrap, flip the Pavesini Cake and coffee cream onto the serving plate.
Sprinkle with unsweetened cocoa and decorate with a few coffee beans.
Tips and Variations for Pavesini Cakes with Coffee Cream
The longer the Pavesini Cake with Coffee Cream rests in the fridge, the softer it becomes.
You can use chocolate or plain cookies.
If you want a stronger coffee flavor, make a very strong coffee.
If you have silicone muffin molds, use them, always with plastic wrap to easily release the cakes and prevent them from breaking.
Other Recipes
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