The hot days continue, so here’s a fresh and very quick dessert to prepare, perfect if you crave something sweet but don’t want to turn on the oven! This cold dessert with a soft heart and Pavesini in two versions, classic and cocoa, encloses a soft mascarpone and cream filling enriched with chocolate chips.
What makes it even more tempting is the final decoration: a piping bag with hazelnut cream to enrich the biscuits on top and give it a delicious and scenic touch (perhaps).
Variations of creams for the cold dessert with Pavesini
One of the best things about this dessert is that it can be customized endlessly by changing the internal cream, changing the filling based on what you have at home, the season, or personal taste.
Here are some delicious ideas that came to my mind:
Yogurt cream
For a lighter and fresher version, you can replace the mascarpone with thick Greek yogurt combined with whipped cream. You can also flavor it with lemon zest or vanilla for a more intense aroma.
Ricotta and honey cream
A simple and delicate mix: 300g of sifted cow’s milk ricotta, 2 tablespoons of fluid honey, a teaspoon of vanilla extract, and, if you want, some dark chocolate flakes. Light but very tasty.
Coffee cream
Add a cup of cold espresso coffee to the base cream of mascarpone and cream. If you then combine it with classic Pavesini soaked in milk and coffee or barley coffee for kids, you’ve hit the jackpot!
Chocolate cream
Add a couple of tablespoons of dark chocolate spread like Nutella© or melted (cooled) chocolate to the mascarpone cream. You will get a delicious and even more compact cream.
Pistachio cream
For an even more tempting version, try adding two tablespoons of pistachio cream that you can easily find at the supermarket to your mascarpone and cream base. You can also decorate with pistachio granules or small white chocolate flakes.
Fresh fruit cream
Blend strawberries, peaches, or mango (like a coulis) and incorporate them well-drained into the white cream. You will thus obtain a fresher and more colorful dessert, ideal for summer.
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Always on the theme of COLD DESSERTS WITH PAVESINI, I leave you some more ideas just below:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 package pavesini (classic)
- 1 package pavesini (cocoa)
- 250 g mascarpone
- 1 cup cup whipping cream, 35% fat
- 3 tbsp powdered sugar
- 2 tbsp chocolate chips (or shavings taken from a dark chocolate bar)
- 2 tbsp hazelnut cream (I love Nutella©, choose as you like)
- 100 ml milk (to soak the Pavesini)
- 1 tsp vanilla extract
Tools
Mold 8 x 8 inches
- Molds
- Piping Bags
- Bowls
Few steps for a creamy dessert perfect for the summer
In a bowl, pour and whip the very cold cream.
In another bowl, mix the mascarpone with the powdered sugar and the vanilla extract.
Fold the whipped cream into the mascarpone with a spatula, then add the chocolate chips.
Give a final stir and place the filling cream in the refrigerator covered with plastic wrap.
Quickly (very quickly, I would say) dip the Pavesini in milk and create the base by alternating the classic ones with the cocoa ones.
Then distribute all the cream, level it well and complete the cold dessert soft heart with another layer of Pavesini alternating the classic ones with the cocoa ones.
Finally, pour the hazelnut cream into a piping bag and try to decorate with swirls to taste, as in the photo.
Let it rest in the refrigerator for at least 3 hours before serving to compact the biscuits and filling well.And voilà… enjoy your meal and happy cooking! Annalisa
Advice
If you want to make mini portions single-serving, you can use transparent glasses or jars: layers of broken Pavesini, cream, and decorations with a piping bag for a chic effect without much effort.
