The Cold Cake with Pavesini and Coffee is the perfect dessert for those looking for a tasty treat without having to turn on the oven. This spoon dessert combines the lightness of biscuits with a velvety and intense filling, perfect for concluding a lunch or dinner with friends in style. Preparing this dessert is very simple, and thanks to the use of condensed milk and instant coffee, you will get a velvety consistency that will conquer all lovers of the mocha taste, maintaining a refined and irresistible style typical of your vegetarian blog.
Delicious coffee desserts include the Nutella-swirled coffee cremino, 5-minute mascarpone and coffee cream, creamier coffee cake, or even the coffee and white chocolate truffles.
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OTHER DESSERTS WITH PAVESINI
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: No Bake
- Cuisine: Italian
Ingredients for preparing the cold Pavesini coffee cake
- 6 packets Pavesini
- 250 g mascarpone
- 200 g fresh whipping cream
- 20 g water
- 2 teaspoons instant coffee
- 150 g condensed milk
- 50 ml coffee
Preparation of the Cold Cake with Pavesini and Coffee
To start, pay attention to the aromatic part that will give character to the dessert: dissolve the two teaspoons of instant coffee in hot water and let it cool completely. Once cool, mix it with the condensed milk. This technical step is crucial to achieve an intense and uniform mocha flavor, which will distribute perfectly within the filling of your Cold Cake, avoiding unpleasant lumps of coffee powder.
In a large bowl, whip the fresh cream together with the mascarpone, ensuring they are both well chilled from the fridge to guarantee a dense and stable foam. When the mixture is firm, start adding the condensed milk and coffee mix in a steady stream, continuing to work with the electric whisks. At this stage, it may seem that the dessert cream becomes liquid: do not stop and continue to whip patiently until the mixture becomes firm and velvety again.
Now move on to assembling the dessert: line a baking dish with plastic wrap and create a base and edges with the Pavesini, quickly dipping them in the mocha coffee. Pour half of the obtained cream and level it carefully. Proceed with a second layer of soaked biscuits and cover with the remaining filling, finally closing the Cake with a final layer of biscuits. The soaking must be quick to maintain the structure of the dessert without making it too soft.
The last step requires just a bit of waiting: place the dessert in the refrigerator for at least two or three hours. This technical resting time allows the cream to stabilize and the biscuits to absorb the necessary moisture. Once ready, gently turn the Cold Cake with Pavesini and Coffee onto a serving plate, remove the plastic wrap, and dust the surface with plenty of unsweetened cocoa powder. Serve the dessert well chilled to enhance its creamy texture.
Tips for a perfect result
The cold rule: To achieve a firm and stable cream in your Cold Cake with Pavesini and Coffee, it’s not enough that the cream and mascarpone are cold. I recommend placing the bowl (preferably metal or glass) and the electric whisks in the refrigerator for at least 30 minutes. This small technical tip prevents the cream’s fat from warming due to friction, keeping the cream from “deflating”.
Precise soaking: Pavesini are very porous but thin biscuits. When dipping them in the coffee for the Mocha Cake, make a rapid “in-out” motion (less than a second). If soaked too much, they will release liquid into the cream, compromising the dessert’s structure once flipped.
Choosing the coffee: For a professional aroma, use a strong and high-quality moka coffee. Let it cool completely to room temperature and then refrigerate it: using hot coffee would instantly melt the Pavesini and deflate the cream upon contact.
Creative Variations
Chocolate “Mocha” version: You can enrich the filling of the Cold Cake with Pavesini and Coffee by adding 50 g of melted (and cooled) dark chocolate directly into the condensed milk before mixing it with the cream. This will give you an even deeper and more indulgent flavor.
Crispy Cold Cake with Pavesini and Coffee: If you love the contrast of textures, add a handful of chopped toasted hazelnuts or cocoa nibs between the two cream layers. The “crunchy” note will perfectly balance the mascarpone’s softness.
Condensed milk substitution: If you can’t find it or prefer not to use it, you can replace it with 150 g of strained Greek yogurt (very thick) and 60 g of powdered sugar. The consistency will be slightly more acidic and fresh, but still excellent for your cake.
Storage and Planning
In the refrigerator: it can be stored in the refrigerator for a maximum of 3-4 days. Ensure it’s well covered with plastic wrap or in an airtight container to prevent it from absorbing odors from other foods (the mascarpone fat is very sensitive to this).
In the freezer (Ice Cream Cake): This recipe is perfect for being turned into a semifreddo. You can keep it in the freezer for up to 2 weeks. In this case, I recommend taking the Cold Cake out about 20-30 minutes before serving, so it regains its characteristic creamy texture when sliced.
Maturation of flavors: I highly recommend preparing the Cold Coffee Cake at least 6-8 hours in advance, or even better the day before. The prolonged resting time allows the Pavesini to blend perfectly with the cream, making the dessert easy to slice without crumbling.
Now it’s your turn!
The Cold Cake with Pavesini and Coffee is a classic that never tires, but with these technical tricks, it will become the highlight of your repertoire. It’s fresh, quick, and visually striking. Do you have any secrets to make coffee desserts even more special? Write it in the comments, and if you remake the recipe, tag me in your stories, I can’t wait to see the result!
FAQ (Questions and Answers)
Why did the cream of my Cake remain too soft?
This can happen if the cream and mascarpone were not cold enough or if the condensed milk was added too quickly. Remember to whip the mixture patiently: the cream must have the consistency of a dense foam before being spread on the biscuits.
What can I use instead of moka coffee for soaking?
If you prefer a milder taste, you can soak the biscuits in a mix of milk and a teaspoon of cocoa, or use barley coffee for a caffeine-free version suitable even for the little ones.
The cake broke while I was flipping it, why?
The secret to a perfect extraction of the Cold Cake is the resting time and the use of plastic wrap. Make sure the dessert has been in the fridge for at least 3 hours so that the structure has solidified correctly, and gently pull the wrap edges during the operation.
Can I decorate the Cold Cake with Pavesini with whipped cream?
Certainly! If you want to make it even more scenic, you can add dollops of whipped cream over the layer of unsweetened cocoa just before serving.
