The lemon pavesini cake is a delicious cold cake, without gelatin and without isinglass, easy to prepare and irresistible.
A special filling with an irresistible lemon and mascarpone cream in a shell of pavesini, fresh and delicious, perfect for summer.
Read how to make the lemon pavesini cake with the easy recipe you’ll find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8 – 10 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4.8 oz pavesini
- 2 lemons (organic)
- 2 eggs
- 5.3 oz sugar
- 2.5 oz butter
- 1 tsp potato starch
- 8.8 oz mascarpone
Preparation of the Lemon Pavesini Cake
Wash the lemons and dry them carefully, then grate the zest and squeeze the juice.
Put the sugar and butter in a heavy-bottomed saucepan and melt them over low heat.
Meanwhile, in a small bowl, beat the eggs and incorporate the sifted potato starch.
When the butter has melted, add the strained lemon juice and grated lemon zest to the saucepan.
Stir, add the egg mixture, and cook, stirring occasionally, until the mixture thickens, then turn it off and let it cool completely.Line a 9-inch x 7-inch baking pan with plastic wrap.
Quickly dip pavesini in cold milk and arrange them in a single layer on the bottom of the pan, then also place a row along the edges.Incorporate the mascarpone into the prepared lemon and egg mixture, stirring until a smooth cream is obtained, and spread it over the layer of pavesini, leveling it.
Cover the cream with another layer of pavesini and close the cake with plastic wrap.
Place it in the freezer for at least one hour.
Transfer your lemon pavesini cake to a serving plate, removing the plastic wrap, and serve.
Notes
Also check out the collection of recipes Cheesecake and Cold Fruit Cakes with lots of easy, delicious, and fresh fruit-based ideas: you can find it by clicking HERE.
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