Pavesini Cakes with Yogurt and Strawberries: the fresh and light dessert by the spoon
Is there a dessert that encapsulates all the lightness and freshness we seek in summer?
Yes, and it is this irresistible Pavesini Yogurt and Strawberry Dessert. With the days getting longer and the desire to turn on the oven dwindling, a no-bake dessert is a real lifesaver.
This dessert is the epitome of simplicity transformed into absolute pleasure for the palate, combining the delicacy of Pavesini with the creaminess of a yogurt mousse and the lively touch of fresh strawberries.
Its magic lies in the fact that it can be prepared in a flash, practically in the time it takes to make a coffee!
The ingredients are few and easy to find, but the result is an elegant and refined dessert, perfect for ending a dinner with friends, for a special snack, or just for a moment of pure personal indulgence.
The light and velvety yogurt mousse pairs perfectly with strawberries, creating a harmony of flavors and textures that will have you asking for seconds.
This Pavesini Yogurt and Strawberry Cake is a dessert that shows how simplicity is often the key to true goodness. Challenge yourself, because I assure you, it’s incredibly easy to make!
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 298.80 (Kcal)
- Carbohydrates 41.62 (g) of which sugars 26.12 (g)
- Proteins 8.68 (g)
- Fat 11.05 (g) of which saturated 1.33 (g)of which unsaturated 2.78 (g)
- Fibers 0.65 (g)
- Sodium 121.98 (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 YOGURT AND STRAWBERRY CAKE
- 5.3 oz pavesini
- 2/3 cup milk (for soaking the biscuits)
- 7 oz 0% fat Greek yogurt
- 1/4 cup powdered sugar
- 1/2 cup vegetable whipping cream
- strawberries
- strawberry jam
Tools
- Kitchen scale
- 2 Bowls
- Electric whisk
- 4 Cupcake liners
- Spatula
- Plastic wrap
Preparation of PAVESINI YOGURT AND STRAWBERRY DESSERT
Whip the cold vegetable cream until it is stiff. In a separate container, mix the Greek yogurt with the powdered sugar, blending well. Add the whipped cream to the yogurt mixture, folding delicately with a spatula, moving from the bottom upwards, until you get a soft mousse.
Take the disposable aluminum muffin molds. Dip the Pavesini in milk, soaking them for just a few seconds to avoid them from breaking. Arrange the biscuits in the molds, covering the base and the sides completely.
Wash the strawberries, cut them into small cubes, add them to the yogurt mousse, and mix gently with a spatula to combine everything.
Place two generous tablespoons of yogurt and strawberry cream in the mold until almost reaching the edge. Level with the back of a spoon. Fold the Pavesini towards the center and add a Pavesini in the middle to close the cake. Seal the molds with plastic wrap and place them in the refrigerator, in the coldest part, for at least 30 minutes to 1 hour.
Meanwhile, wash and slice some strawberries. Pour some strawberry jam into a small bowl and stir with a spoon to achieve a smoother consistency. When serving, flip the cakes onto a small plate, remove the plastic wrap, and decorate with sliced strawberries and a spoonful of strawberry jam.
Notes on ingredients and possible substitutions
YOGURT 0% fat Greek yogurt makes the mousse incredibly light and compact. If you prefer, you can use whole Greek yogurt or a strawberry yogurt for a more intense flavor.
VEGETABLE CREAM Sweetened vegetable cream is ideal for a lighter version, but you can also use fresh cream for desserts. If you’re not using pre-sweetened cream, increase the amount of powdered sugar to 40-50g.
PAVESINI Pavesini are perfect for this dessert, but you can replace them with ladyfingers or other dry biscuits.
Storage
Because this dessert is made with yogurt and cream, it should be stored in the refrigerator in an airtight container for up to 2 days. It’s recommended to enjoy it fresh for the best texture. Freezing is not recommended.
Alternatives and Variations
With other fruits: instead of strawberries, you can use raspberries, blueberries, or peaches.
Cocoa variant: replace the classic Pavesini with cocoa ones and add a tablespoon of unsweetened cocoa to the yogurt mousse.
With ricotta: replace yogurt with 200g of well-drained ricotta for a richer flavor and denser texture.
Use and Pairings
This dessert is perfect as a dessert at the end of a meal, especially after a light dinner, or as an afternoon snack. It’s ideal to serve in individual cups for a dessert buffet. It pairs well with a glass of sweet sparkling wine or iced tea.
Origins and story of the recipe
This dessert, like many recipes with Pavesini, is a modern invention of Italian home cooking. It has no historical roots but is the result of creativity and the desire to make a delicious dessert quickly and without baking. Its popularity is due to its simplicity and the ability to easily customize it with ingredients you have on hand.
An extra touch: the final touch of strawberries
The final touch of fresh strawberries is what makes this dessert irresistible. Their natural acidity, enhanced by lemon juice, creates a perfect contrast with the sweetness of the yogurt and cream mousse. Don’t underestimate this step: it’s a small gesture that makes a difference, turning a simple dessert into a balanced and refreshing taste experience.
FAQ (Questions and Answers)
1. Can I prepare the dessert in advance?
Yes, in fact, it’s advisable. You can prepare it the night before and leave it in the fridge overnight. The prolonged rest will allow the flavors to blend and the Pavesini to soften perfectly.
2. If I don’t have aluminum molds, what can I use?
You can use any type of muffin mold, even silicone, or small bowls or glasses. The important thing is to line them with plastic wrap to easily unmold the cake.
3. Can I use regular yogurt instead of Greek yogurt?
Yes, you can, but the result will be less firm and the mousse will tend to be more liquid. Greek yogurt is preferable for its dense consistency, which helps give structure to the dessert.
