If you’re looking for an impressive dessert that’s incredibly simple to make, the pavesini cake with double cream is the perfect choice. This dessert is inspired by the classic flavors of zuppa inglese but reinterprets them in a modern and theatrical way, thanks to a shell of very light biscuits that encloses a velvety core of vanilla and cocoa pastry cream. Making the pavesini cake is ideal when you don’t want to turn on the oven but still want to surprise your guests with a creamy, well-balanced, and beautiful spoon dessert to serve at the table.
Delicious creamy desserts include the cremino with coffee and Nutella, the 5-minute mascarpone and coffee cream, the super creamy no-bake coffee cake, or even the coffee and white chocolate truffles.
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OTHER RECIPES WITH PAVESINI
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the pavesini cake with double cream
- 4 1/4 cups milk
- 6 egg yolks
- 3/4 cup granulated sugar
- 3/4 cup cornstarch
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- A few packs Pavesini
- 1/2 cup milk
- 1 tablespoon unsweetened cocoa powder
Tools
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- Saucepan
- Baking dish
Steps to prepare the pavesini cake with double cream
Start by preparing the pastry cream, which will be the soul of the dessert. In a large saucepan, whisk the egg yolks with the sugar using a hand whisk until the mixture lightens slightly. Add the sifted cornstarch and continue whisking vigorously to avoid lumps, adding just a splash of the cold milk taken from the total to loosen the mixture. When you have a smooth batter, pour in the remaining milk in a thin stream and add the vanilla extract. Transfer to the heat and cook over low heat, stirring continuously, until the cream thickens and coats the spoon.
Once the cream is ready and still hot, divide it evenly into two separate bowls. In one of them, add the sifted unsweetened cocoa powder and mix vigorously until you obtain a glossy, perfectly uniform chocolate cream. To prevent the annoying skin from forming on the surface, cover both creams with plastic wrap (make sure it is PVC and BPA free) placing it directly in contact with the cream. Let cool completely at room temperature and then refrigerate before assembling the cake.
Take a rectangular baking dish or a loaf pan and line it inside with plastic wrap, leaving some overhang. Create the base and the sides of the cake by arranging the Pavesini neatly; lightly soak them with a mixture of milk and cocoa using a brush or a teaspoon. Pour in the chocolate cream and level it well. Create a new middle layer of biscuits, soak them again and then pour in the remaining vanilla cream. Finally close the dessert with a last layer of Pavesini, always moistening them with the milk-cocoa mixture to keep them soft.
Once the layers are complete, fold the edges of the plastic wrap over the surface and place the cake in the refrigerator for 2 to 4 hours. This resting time is essential so the creams set and the biscuits absorb the right amount of moisture. When ready to serve, remove the top plastic wrap, place a cutting board or serving plate over the baking dish and invert the cake with a quick motion. Carefully remove all the plastic wrap and, as a final touch, dust generously with unsweetened cocoa powder before slicing and serving the cake well chilled.
Tips for a perfect result
Cream consistency: For a cake that holds its shape perfectly once unmolded, the cream must be fairly firm. Don’t rush the cooking and make sure the cornstarch has activated properly before turning off the heat.
Soaking the biscuits: Pavesini are very porous and thin cookies. Be careful not to soak them too long in the milk and cocoa, otherwise they’ll become overly soggy and compromise the structure of the outer shell. A quick dip is enough.
Using plastic wrap: Lining the baking dish perfectly with plastic wrap is the trick to unmold the cake without accidents. Make sure there aren’t too many folds on the bottom so the surface of the cake will be smooth and even once turned out.
Delicious variations you can try
Coffee version: If you prefer a more adult flavor reminiscent of tiramisu, replace the milk in the soaking liquid with strong brewed coffee, either unsweetened or lightly sweetened. The coffee aroma will pair wonderfully with the double vanilla and cocoa cream.
Fresh fruit: For a fresh note, you can insert thin slices of strawberries or some raspberries between the vanilla cream layer and the biscuits. The contrast between creaminess and the fruit’s acidity will make the dessert even more balanced.
Crunchy topping: Add a handful of chopped toasted hazelnuts or dark chocolate shavings on top of the chocolate cream layer before covering with biscuits to give a crunchy note to every bite.
Storage and suggestions
In the refrigerator: The pavesini cake keeps well in the refrigerator for up to 2-3 days, always covered to prevent the biscuits from absorbing excess moisture or unpleasant odors.
In the freezer: If you want a semifreddo-like texture, you can place the cake in the freezer. In that case, remember to take it out about 20-30 minutes before serving to allow the creams to soften slightly.
Make ahead: This is the classic dessert that “the more it rests, the better it gets.” I recommend preparing it well in advance, perhaps the evening before for the next day’s lunch, so the flavors have ample time to meld.
Now it’s your turn!
The pavesini cake with double cream proves you don’t need great pastry skills or hours in the oven to create a dessert that leaves everyone speechless. That contrast between the light-colored cream and the dark one makes it irresistible at first glance!
Which version do you prefer? Do you stick to the classic milk soak or would you rather try a more intense coffee version? Tell me in the comments — I’m curious to see how you’ll personalize your cake!
FAQ (Questions & Answers)
Can I use flour instead of cornstarch?
Yes, you can, but the cream will be slightly less velvety and a bit duller in appearance. Cornstarch (maizena) ensures a finer texture and better stability for unmolded desserts.
What if the chocolate cream has lumps?
If lumps appear after adding the cocoa to the hot cream, don’t worry: quickly blend the cream with an immersion blender for a few seconds. It will become smooth and silky again.
Can I use other types of biscuits?
You can try using savoiardi (ladyfingers), but keep in mind they are thicker and bulkier. Pavesini are ideal because they create a thin, delicate shell that highlights the creamy filling without feeling heavy.
