Pavesini Cake with Cream and Strawberries: the fresh and velvety dessert
There are desserts that smell of the beautiful season, of the sun, and summer evenings.
And this Pavesini Cake with Cream and Strawberries is one of them! The idea of a delicious dessert that doesn’t even require turning on the oven is truly a blessing, especially when the temperatures rise.
This cake encapsulates all the delicacy and freshness of strawberries in an incredibly soft and light mousse.
It’s the classic dessert that makes a great impression with minimal effort, perfect for a dinner with friends or a special snack, but also for a sudden craving for sweetness.
Its magic lies in the simplicity of the ingredients and the speed of preparation. In just a few minutes, the cocoa Pavesini, lightly soaked in milk, create a soft base that envelops a velvety cream of whipped cream, yogurt, and pieces of fresh strawberries.
A contrast of textures and flavors that offers an explosion of taste with every spoonful.
It’s proof that you don’t need to be a skilled pastry chef to create a memorable dessert.
Follow the simple steps, and in no time, you’ll have a spoon dessert that everyone will love, young and old.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No baking
- Cuisine: Italian
- Energy 412.73 (Kcal)
- Carbohydrates 38.97 (g) of which sugars 22.47 (g)
- Proteins 8.76 (g)
- Fat 25.05 (g) of which saturated 2.38 (g)of which unsaturated 2.71 (g)
- Fibers 1.83 (g)
- Sodium 115.55 (mg)
Indicative values for a portion of 150 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 Cakes with Strawberries and Cream
- 5.3 oz pavesini (with cocoa)
- 3.4 fl oz milk (to soak the biscuits)
- 7.1 oz Greek yogurt (vanilla or plain)
- 2 tablespoons powdered sugar
- 6.8 fl oz fresh whipping cream
- 7.1 oz strawberries (plus some for decoration)
Tools
- Kitchen scale
- Bowl
- Electric whisk
- Spatula
- Deep plate
- 4 Muffin molds
- Plastic wrap
Preparation of Pavesini Cake with Cream and Strawberries
In a large bowl, whip the fresh cream until very firm. In another bowl, mix the Greek yogurt with the powdered sugar until you get a smooth cream. Gently fold the whipped cream into the yogurt mixture using a spatula, with upward movements to maintain the fluffiness, until you obtain a soft and homogeneous mousse.
Wash, clean, and cut 200 g (7.1 oz) of strawberries into small pieces. Add them gently to the cream and yogurt mousse, mixing carefully.
Line your molds (e.g., muffin molds) with plastic wrap. Pour the milk into a deep plate. Lightly soak the Pavesini in the milk and use them to line the bottom and sides of the molds. Fill each mold with the strawberry mousse and close the surface of the cake with more soaked Pavesini.
Cover the cakes with plastic wrap and let them rest in the refrigerator for at least an hour. After the resting time, gently unmold them onto small plates, remove the wrap, and decorate with the remaining strawberries, cut into pieces or slices.
Notes on ingredients and possible substitutions
GREEK YOGURT Vanilla Greek yogurt adds a note of flavor and a unique texture to the mousse. If you can’t find it, you can use plain Greek yogurt, adding a teaspoon of vanilla extract.
STRAWBERRIES Make sure the strawberries are ripe but firm. As an alternative to strawberries, you can use other berries like raspberries or blueberries, or even exotic fruit like mango, cut into cubes.
PAVESINI Cocoa Pavesini are perfect for a contrast of taste and color, but you can replace them with the classic ones or with ladyfingers.
Storage
This dessert, due to the presence of cream, yogurt, and fresh fruit, should be consumed within 1-2 days and kept in the refrigerator in an airtight container. It’s best enjoyed fresh, but not immediately out of the fridge, to fully appreciate its creaminess. I strongly advise against freezing it.
Alternatives and variations
Pavesini and chocolate cake: Add 50 g of dark chocolate chips to the yogurt and cream mousse instead of strawberries.
With other fruits: Instead of strawberries, you can use raspberries, blueberries, or peaches.
Denser mousse: If you prefer a denser mousse, you can add a sheet of gelatin (previously soaked and dissolved) to the yogurt mixture.
Uses and pairings
This cake is ideal as a dessert after a meal, especially after a light dinner. It is also excellent as a summer snack or for a dessert buffet. It pairs perfectly with a glass of Moscato d’Asti, a sweet and sparkling wine that enhances the fruit flavor.
Origins and history of the recipe
The Pavesini cake with cream and strawberries is a relatively modern invention, with no deep historical roots, but it was born from the creativity of home cooking. It is inspired by classic spoon desserts like tiramisu, but in its simpler and fresher version, ideal for warm seasons. Its popularity is due to its ease of preparation and no-bake requirement, making it accessible to everyone, even those with little cooking experience.
FAQ (Frequently Asked Questions)
1. Can I use fruit yogurt instead of vanilla yogurt?
Yes, you can use strawberry yogurt to enhance the fruit flavor, or another flavor you like. The important thing is that it’s Greek yogurt for its thick consistency.
2. The Pavesini tend to break, what can I do?
Pavesini are very thin; to prevent them from breaking while soaking, leave them in the milk for just a couple of seconds, just enough to moisten them without becoming soggy.
3. Can I prepare the cakes in advance?
Yes, in fact, it’s advisable! Prepare them the night before and leave them in the fridge overnight. The rest in the fridge is essential to let them compact and make the mousse firmer and the Pavesini nice and soft.
