The pavesini and strawberry cake is a delicious no-bake, easy, and quick cake to prepare.
A pavesini shell filled with paradise cream and fresh strawberries, a delicious dessert perfect for any occasion, as a dessert, for a snack, for a party, a birthday, or an anniversary.
Read how to make the pavesini and strawberry cake with the easy recipe you can find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 9Pieces
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3.5 oz pavesini (about)
- 7 oz strawberries
- 7 oz mascarpone
- 3/4 cup heavy cream
- 1 tbsp sugar
- 1/3 cup powdered sugar
- milk
Preparation of the pavesini and strawberry cake
Wash the strawberries, cut them into small pieces, and collect them in a bowl.
Add the tablespoon of sugar, mix, and set aside.
In a large bowl, with an electric mixer, whip the mascarpone with the still-liquid but well-chilled heavy cream and the powdered sugar until you get a firm and compact cream.Line a 9 x 7 inch pan with sheets of plastic wrap, letting it overhang.
Put a bit of cold milk in a small bowl and quickly dip the pavesini, arranging them on the bottom and along the edges of the pan (a single row along the edges with the pavesini resting along the longer side will suffice).
Put the cream in a piping bag with a smooth nozzle and spread half over the pavesini, then gently level it with a spatula.With a spoon, distribute the strawberry pieces over the cream, trying not to overlap them and not leaving empty spaces.
Cover them with the remaining cream and another layer of pavesini dipped in milk.
Close the cake in the plastic wrap and place it in the freezer for at least one hour.
After resting time, or when ready to serve, transfer the pavesini and strawberry cake to a plate or serving tray and serve.
Notes
Also visit the collection of Desserts with pavesini for many easy and delicious ideas: you can find it by clicking HERE.
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