After the Pavesini coffee and Nutella cake which was very popular, I prepared this Pavesini cake with red fruits, fresh and irresistible, lemon-scented and easy to make. Enriched with a sauté of raspberries, blueberries, and strawberries, it is perfect to end a lunch or dinner with flavor and creaminess. I used mascarpone and yogurt for the filling, but cream cheese will work just fine.
Let’s get to work and prepare the Pavesini cake with red fruits together.
MORE RECIPES WITH PAVESINI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the Pavesini cake with red fruits
- 7 oz red fruits (strawberries, raspberries, blueberries)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 14 oz fresh whipping cream
- 10.5 oz mascarpone
- 3.5 oz plain Greek yogurt
- 4 tablespoons sugar
- Half lemon peel (grated)
- 5.3 oz Pavesini
- Half cup milk
Tools
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- Electric Whisks
- Baking Pans 8×10
- Frying Pan
Steps for preparing the Pavesini cake with red fruits
After washing the red fruits and cutting the strawberries into pieces (you can also use frozen berries). Sauté them for about ten minutes with sugar and lemon juice. Then let them cool completely. You can also prepare them the day before and let them rest overnight in the fridge.
Work the cream, which must be very cold, with sugar using electric whisks. When it is semi-whipped, add the mascarpone and continue working with the electric whisks until you have a nice dense foam. Add the yogurt and lemon zest and mix it all together.
Line the pan with plastic wrap. Create the base and edges with the Pavesini. Dampen them with milk. Pour half of the mascarpone cream. Cover with the red fruits. Pour the remaining half of the cream. Close the cake with Pavesini and dampen them with milk. Put in the fridge for at least 3-4 hours.
Turn the cake upside down on a plate or cutting board. Remove the pan and plastic wrap and bring to the table with other sautéed red fruits, if any are left over.
Storage
The cake keeps in the fridge for a couple of days well covered.
