Pavesini Yogurt and Raspberry Cake: the fresh and light spoon dessert
There comes a moment when the craving for something sweet emerges, but the need for something light, fresh, and oven-free prevails.
The answer to this need is a small masterpiece of simplicity and taste: the Pavesini Yogurt and Raspberry Cake.
This dessert is a real treat, perfect for ending a dinner, for a refreshing snack, or any moment when you desire a touch of sweetness without feeling heavy.
The magic of this cake lies in the harmony of its few simple ingredients. The crispy and light base of Pavesini, slightly moistened in milk, perfectly contrasts with the soft and velvety Greek yogurt mousse.
The raspberry core, with its tangy flavor and juicy texture, breaks the sweetness and adds an irresistible note of freshness.
It’s a dessert that shows how, even with minimal effort, you can create something incredibly elegant and delicious. Prepare it in advance and enjoy a moment of pure bliss!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 316.68 (Kcal)
- Carbohydrates 46.85 (g) of which sugars 27.23 (g)
- Proteins 9.00 (g)
- Fat 11.00 (g) of which saturated 1.06 (g)of which unsaturated 2.89 (g)
- Fibers 4.64 (g)
- Sodium 121.78 (mg)
Indicative values for a portion of 50 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 PAVESINI YOGURT RASPBERRY CAKE
- 150 pavesini
- 3/8 cup cup milk (to soak the biscuits)
- 7 oz oz 0% fat Greek yogurt
- 1/4 cup cup powdered sugar
- 3.5 oz oz whippable vegetable cream
- 8.8 oz oz raspberries
- 1 tbsp sugar (optional)
- to taste lemon juice
Tools
- Kitchen scale
- 2 Bowls
- Electric mixer
- Spatula
- 4 Muffin molds
- Plastic wrap
Preparation PAVESINI YOGURT RASPBERRY DESSERT
Whip the very cold vegetable cream until stiff peaks form. In another container, mix the Greek yogurt with the powdered sugar, blending well. Add the whipped cream to the yogurt mixture, folding it in gently with a spatula, moving from the bottom up, until you obtain a fluffy mousse.
Take the disposable aluminum muffin molds. Dip the Pavesini in milk, soaking them for a few seconds to prevent them from crumbling. Arrange the biscuits in the molds, covering the base and sides completely.
Wash the raspberries, cut them into small cubes, add them to the yogurt mousse, and mix gently with a spatula to combine everything.
Put two generous tablespoons of yogurt and raspberry cream in the mold, filling it almost to 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.
In the meantime, pour some raspberry jam into a small bowl and stir with a spoon to achieve a smoother consistency. When ready to serve, invert the cakes onto a small plate, remove the plastic wrap, and decorate with fresh raspberries and a spoonful of raspberry jam.
Notes on ingredients and possible substitutions
VEGETABLE CREAM Vegetable cream is ideal for a light mousse, but you can use fresh dairy cream, well chilled, if you prefer.
YOGURT For the yogurt, 0% fat Greek yogurt provides a thick consistency and a less tangy taste, but you can also use whole yogurt for a richer cream.
PAVESINI Pavesini are perfect for their lightness, but you can substitute them with ladyfingers.
RASPBERRY JAM You can use a good quality raspberry jam, diluted with a bit of water, or for added tartness, prepare a raspberry sauce.
Storage
These cakes are best enjoyed fresh. If not consumed immediately, store them in the refrigerator, well sealed, for a couple of days.
Alternatives and variations
With other fruits: You can use strawberries, blueberries, or peaches instead of raspberries for a different flavor variant.
Add chocolate: For a touch of indulgence, add dark chocolate chips to the mousse or sprinkle some milk chocolate on the surface.
Coffee mousse: You can prepare a coffee mousse base, using instant coffee or a splash of espresso, paired with a cocoa topping.
Usage and pairings
This cake is a perfect dessert for a light meal conclusion. It’s ideal for a dinner with friends or a summer snack. It pairs perfectly with a light and fruity sparkling wine, like Prosecco or Moscato d’Asti.
Origins and history of the recipe
This recipe does not have ancient origins, but it is a modern classic of home cooking. It was born from the need to create a fresh, simple dessert without using the oven, inspired by the structure of famous desserts like tiramisu. It quickly spread due to its practicality and its ability to combine simple ingredients into an elegant result.
The secret of softness: whipped cream
The key to a perfect, soft yogurt mousse that is not too dense lies in the way you incorporate the whipped cream. After whipping the cream to stiff peaks, add it to the yogurt mixture very gently, with slow movements from bottom to top. This prevents deflating the whipped cream and keeps the mixture light and airy.
FAQ (Frequently Asked Questions)
1. Can I use a different yogurt from Greek?
Yes, you can use another type of yogurt, even whole, but the mousse consistency might be less thick. If you use a more liquid yogurt, slightly reduce the amount of milk to moisten the Pavesini.
2. Can I prepare the dessert in advance?
Sure, you can prepare the cakes even the day before and store them in the refrigerator. This will allow the mousse to set perfectly.
3. How can I substitute vegetable cream?
If you don’t want to use vegetable cream, you can use fresh cream for desserts. If you don’t have cream, you can use some mascarpone whipped with the yogurt, but the dessert will be less light.
