Pavesini and Ricotta Cake: the no-bake dessert that everyone loves
Is there a dessert that combines the speed of preparation with the unmistakable taste of a treat?
The answer is yes, and it is this delicious Pavesini Cake with Ricotta and Chocolate Chips.
Forget the oven, the long times, and the complicated preparations because this dessert is made in a matter of minutes, takes a tour in the fridge, and it’s ready!
It’s the classic “dinner saver” when you have unexpected guests or the sudden craving for something good, but without complications.
Its strength is simplicity and texture: the Pavesini, gently soaked in milk, create a soft and light base that encloses a creamy and irresistible heart.
The ricotta cream, made even more delicious by the dark chocolate chips, is the true protagonist: a mix of flavors and textures that conquers at first taste.
A dessert that tastes like home, childhood, and authenticity, but with a touch of elegance that makes it perfect also for special occasions.
It’s proof that you don’t have to be a pastry chef to create a dessert that leaves a mark.
Put yourself to the test, all you need is a plate, a bowl, and a spoon!
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 478.30 (Kcal)
- Carbohydrates 60.17 (g) of which sugars 32.50 (g)
- Proteins 14.98 (g)
- Fat 20.84 (g) of which saturated 8.06 (g)of which unsaturated 5.70 (g)
- Fibers 1.63 (g)
- Sodium 212.43 (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 RICOTTA AND CHOCOLATE CHIP CAKE
- 15 Pavesini
- 5.3 oz ricotta
- 2.1 oz dark chocolate chips
- as needed milk (to soak the biscuits)
- 2 tbsp powdered sugar
- unsweetened cocoa powder (for decoration)
Tools
- Kitchen Scale
- Bowl
- Spatula
- 2 Muffin Cups
- Plastic Wrap
Preparation of PAVESINI and Ricotta Cake
Line 2 individual aluminum muffin molds (or muffin cups) with plastic wrap. In a shallow dish, pour about 3 tablespoons of milk. Slightly soak the Pavesini one at a time and use them to line the bottom and sides of the molds. If necessary, break the biscuits to fit perfectly.
In a bowl, work the ricotta (make sure it is well dried for a firmer cream) with the powdered sugar until smooth and homogeneous. Add the dark chocolate chips and gently mix with a spatula.
Fill each mold with the ricotta cream and level the surface. Close the top of the cake with another 3-4 Pavesini soaked in milk.
Place the cakes in the refrigerator for at least 1 hour. This step is crucial to let them set well. After the resting time, gently flip the molds, remove the plastic wrap and dust the surface with plenty of unsweetened cocoa powder. Your cakes are ready to be enjoyed!
Notes on ingredients and possible substitutions
For the ricotta, I recommend cow’s milk ricotta, which has a milder flavor. If you prefer, you can also use sheep’s milk ricotta, but make sure it is very fresh and well-dried to prevent the cream from being too liquid. If you don’t like dark chocolate, you can use milk or white chocolate, or replace the chips with chopped hazelnuts, almonds, or pistachios for a crunchy note. Pavesini are perfect for their lightness, but you can also use ladyfingers or other dry biscuits.
Storage
This dessert, being ricotta-based, is best stored in the refrigerator in an airtight container for up to 2 days. It’s a dessert that is best enjoyed fresh, but not immediately from the fridge, to fully appreciate the creaminess of the ricotta. Freezing is not recommended.
Alternatives and variants
Pavesini Cake with Fruit: Add 1.8 oz of diced fresh fruit (strawberries, peaches, or pears) to the ricotta cream or, in fall, whole grapes.
With chocolate spread: Replace the chocolate chips with 2-3 tablespoons of chocolate and hazelnut spread for an even more indulgent flavor.
Coffee version: Instead of milk, soak the Pavesini in sweetened coffee (or decaf) for a cake reminiscent of a mini tiramisu.
Usage and pairings
This cake is perfect as a dessert at the end of a meal, but also as a delicious afternoon snack. It pairs well with espresso, hot tea, or, for sweet wine lovers, a glass of Passito or Moscato d’Asti.
Origin of the recipe
The Pavesini cake with ricotta and chocolate does not have precise historical or regional origins, but it arises from the creativity of Italian home cooking. It is a perfect example of how delicious desserts can be created with few ingredients, often recycling biscuits or cheeses already present at home. Its popularity has grown thanks to its simplicity and the fact that it does not require the use of the oven, making it an “assembly” dessert that anyone can successfully create.
FAQ (Questions and Answers)
1. Can I use another type of biscuit instead of Pavesini?
Of course! You can use ladyfingers, which are a bit thicker and create a different texture, or dry biscuits like Oro Saiwa, depending on the taste you want to achieve.
2. My ricotta cream is too runny, what can I do?
Make sure to dry the ricotta well before use, perhaps letting it drain in a fine-mesh strainer for a couple of hours. If the cream is still runny, you can add a tablespoon of coconut or almond flour to make it firmer.
3. Can I make the cakes in advance?
Yes, indeed! Making them a few hours in advance (or the night before) and letting them sit in the fridge for at least 4-5 hours, or even overnight, will allow the flavors to blend perfectly and the biscuits to soften, making the cake even more delicious and compact.
