After two other Pavesini cakes that were loved so much (the lemon one and the coffee and Nutella one), I made the Pavesini Tiramisu cake today, easy and delicious as the others. I used yolks in a bottle, which allowed me to have them already pasteurized so as not to take risks and avoid the pasteurization step. Making it was therefore very quick, as quick as the time it disappeared from the table. You absolutely have to try it. Let’s get to work and prepare the Pavesini Tiramisu cake together.
If you love desserts with Pavesini, I’ll leave you some ideas besides the ones mentioned in the introduction.
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8 people
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the Pavesini Tiramisu cake
- 6 small packages Pavesini
- 80 g yolks (in brick)
- 100 g sugar
- 200 ml fresh heavy cream
- 500 g mascarpone
- to taste unsweetened cocoa powder
- 50 ml coffee
Tools
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- Electric mixers
- Baking dish
Steps for preparing the Pavesini Tiramisu cake
Prepare the coffee and let it cool. Meanwhile, whip the yolks with the sugar. Whip the cream as well. To whip it perfectly, it must be well chilled. Add mascarpone and beat with the mixer until you have a homogeneous foam. Incorporate the yolks into the mascarpone cream, mixing gently from bottom to top so as not to deflate the mixture.
Line a baking dish with plastic wrap. Dust with unsweetened cocoa. Create the base and edges of the cake with the Pavesini. Slightly soak them with coffee. Pour half of the mascarpone cream. Dust generously with unsweetened cocoa powder. Cover with the remaining cream and finish with the remaining Pavesini slightly soaked with coffee. More unsweetened cocoa powder and place in the fridge for at least a couple of hours.
After the resting time, turn the baking dish over onto a cutting board or plate and bring the dessert to the table.
Storage
You can store the cake in the fridge for two or three days!
FAQ (Questions and Answers)
What if I can’t find yolks in a brick?
You can pasteurize them like this or use very fresh eggs.
What can I use instead of mascarpone?
Spreadable cheese will be just fine
If I want to serve it to children, what can I soak the Pavesini with?
With barley coffee or milk and cocoa.
