Pavesini No-Bake Cake: the creamy and quick dessert ready in 15 minutes
Are you dreaming of a delicious treat that feels like home but don’t want to turn on the oven?
I’ve got the perfect solution for you: the Pavesini No-Bake Cake.
An irresistible dessert that embodies the taste of comfort food, the speed of preparation, and an outcome that will leave everyone in awe.
Imagine a shell of Pavesini soaked in milk that melts in your mouth, and inside, a soft and velvety Nutella mousse.
You don’t need to be an expert pastry chef to create this little masterpiece: just a few ingredients and even less time.
This dessert is proof that happiness can be simple and quick.
Not only is it a perfect dessert for any occasion, from snacks to birthdays, but it’s also the ideal way to end a dinner, especially on summer evenings when the last thing we want to do is turn on the oven.
The best part? The cake is made in advance, left to rest in the fridge, and when it’s time to serve, just unmold it and decorate it to make an impression.
If you want an extra touch of freshness, add some raspberries and a mint leaf, which will create a perfect contrast with the sweetness of Nutella.
Get ready to become the hero of no-bake desserts!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 877.28 (Kcal)
- Carbohydrates 76.92 (g) of which sugars 56.92 (g)
- Proteins 8.85 (g)
- Fat 59.14 (g) of which saturated 24.15 (g)of which unsaturated 2.05 (g)
- Fibers 5.24 (g)
- Sodium 122.74 (mg)
Indicative values for a portion of 200 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 NO-BAKE CAKE
- 3.5 oz Pavesini
- as needed milk (to soak Pavesini)
- 1 cup heavy whipping cream
- 8.8 oz Nutella®
- as needed unsweetened cocoa powder (for dusting)
- raspberries (for decoration)
- A few leaves mint
Tools
- Kitchen Scale
- Bowl
- Immersion Blender
- Spatula
- 4 Molds
- Sugar Shaker
PAVESINI NO-BAKE CAKE RECIPE
Ensure the cream, bowl, and beaters are very cold for perfect whipping. Whip the cream until soft peaks form. Add the Nutella all at once and gently fold from bottom to top with a spatula until the mixture is homogeneous. Place the mousse in the refrigerator for 30 minutes.
Line 4-5 individual molds with plastic wrap. Lightly dip the Pavesini in milk and use them to completely line each mold.
Fill each mold with the Nutella mousse. Close the cake by folding the excess Pavesini inward and sealing with the plastic wrap.
Leave the cakes in the fridge for at least 1 hour. When ready to serve, turn the molds upside down onto a plate, remove the plastic wrap, and decorate with a dusting of unsweetened cocoa, fresh raspberries, and mint leaves.
INGREDIENT NOTES AND SUBSTITUTIONS
Cream: For best results, use fresh heavy whipping cream. It must be very cold before whipping.
Pavesini: If you prefer, you can use other thin dry cookies like ladyfingers or Oro Saiwa biscuits, but the taste and texture will be slightly different.
Nutella: You can substitute it with another high-quality chocolate and hazelnut spread.
Storage
The cake keeps perfectly in the fridge, wrapped in plastic wrap or in an airtight container, for 2-3 days. It’s ideal to prepare in advance and enjoy whenever you like!
Alternatives and Variations
Coconut Cake: Add 2-3 tablespoons of coconut flour to the mousse mixture for an exotic version.
With a Surprise Filling: Place a raspberry or strawberry in the center of each cake before adding the mousse for a fruity surprise.
In One Tray: If you don’t have individual molds, you can make one large cake in a loaf pan, slicing it when serving.
Usage and Pairings
This dessert is perfect on its own but pairs wonderfully with an espresso or a small glass of hazelnut liqueur. Its lightness makes it ideal for ending a hearty dinner.
FAQ (Questions and Answers)
1. Why isn’t the cream whipping properly?
The most common reason is that the cream isn’t cold enough. Make sure it’s been in the fridge for at least half an hour and, if possible, chill the bowl and beaters in the freezer.
2. Can I use a more liquid Nutella?
If your Nutella is very liquid, I recommend placing it in the fridge for 15-20 minutes before adding it to the cream to firm it up a bit.
3. Can I freeze the cakes?
Yes, you can freeze the individual cakes. Wrap them well in plastic wrap and place them in the freezer. To defrost, transfer them to the fridge a few hours before serving.
