If you’re looking for a dessert that combines tradition with elegance, the Tiramisu Cake with Pavesini is the perfect solution to impress your guests. This revamped version of the classic spoon dessert is not only a delight for the palate, but also a real spectacle for the eyes due to its brick-like structure. Thanks to the combination of the velvety mascarpone cream and the lightness of the pavesini soaked in coffee, you will achieve a Tiramisu Cake with Pavesini with impeccable consistency, ideal to serve as dessert or for a special occasion.
If you love desserts with pavesini, try the cold pavesini paradise cake, the vanilla and chocolate pavesini cake, the pavesini cake with red fruits or the rolled tiramisu.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8 people
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing the Tiramisu Cake with Pavesini
- 6 packets pavesini
- 80 g egg yolks (in carton)
- 100 g sugar
- 200 g fresh liquid cream
- 500 g mascarpone
- as needed unsweetened cocoa powder
- 50 ml coffee
Tools
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- Electric Beaters
- Baking Dish
Steps for Preparing the Tiramisu Cake with Pavesini
To start, prepare the coffee and let it cool completely in a large bowl. Meanwhile, focus on the base of the filling: beat the egg yolks with the sugar using an electric mixer until you obtain a light and frothy mixture. In a separate bowl, work the mascarpone to make it soft and add it to the yolks, continuing to beat until you have obtained a homogeneous and lump-free foam. This step ensures the necessary stability for the shape of the cake.
The second fundamental technical step involves the fresh liquid cream. To whip it perfectly, make sure it is well chilled from the refrigerator, as is the bowl you will use. Once whipped to stiff peaks, gently incorporate it into the mascarpone and yolk cream. Perform slow movements from bottom to top to not deflate the mixture: this mixing technique is the secret to achieving an airy but firm consistency, typical of a professional Tiramisu Cake with Pavesini.
Line a baking dish with plastic wrap (this will facilitate final extraction) and sprinkle the bottom with plenty of unsweetened cocoa. Create the base and sides of the cake using pavesini, lightly and quickly soaking them in cold coffee to avoid them becoming too soft. Pour half of the mascarpone cream, leveling it well, and sprinkle with more cocoa. Cover with the remaining cream and finish the dessert with a final layer of slightly soaked pavesini, which will serve as the base once the cake is turned upside down.
After completing the layers, seal the surface and place the baking dish in the refrigerator for at least a couple of hours (better if overnight). The rest in the cold is essential to allow the mascarpone cream to stabilize and the flavors to blend perfectly. After the necessary time has passed, gently turn the baking dish over onto a serving plate or cutting board, remove the plastic wrap, and finish with a final dusting of unsweetened cocoa powder before serving your creation at the table.
Tips for a Perfect Result
Cold cream and bowl: For a quick and stable whip, place the beaters and bowl in the freezer for 10 minutes before starting to work the cream.
Use of yolks in carton: Using pasteurized yolks in a carton ensures maximum food safety, as this is a dessert that does not require cooking the eggs.
Quick soaking: Pavesini are very porous; dip them in coffee for just an instant to prevent the cake structure from collapsing when unmolded.
Creative Variants
Berry version: Replace the coffee with a milk and strawberry syrup soak and add fresh berries between the cream layers.
Crispy touch: Add dark chocolate chips within the mascarpone cream to create a pleasant contrast in textures.
Liquor aroma: Add a teaspoon of Marsala or coffee liqueur to the soak for a more adult and intense flavor.
Storage and Planning
In the refrigerator: The Tiramisu Cake with Pavesini preserves perfectly for 2-3 days, stored in an airtight container or covered with plastic wrap.
In the freezer: You can freeze the cake and consume it as a semifreddo, ensuring you leave it at room temperature for about 15-20 minutes before serving.
Planning: It is the ideal dessert to prepare the day before, as prolonged rest significantly improves its hold and taste.
Now It’s Up to You!
The Tiramisu Cake with Pavesini is the classic that pleases everyone, perfect for those who love creamy desserts but seek a presentation different from the usual. How do you prefer to soak the pavesini? Are you a purist of bitter coffee, or do you like to add a touch of sugar or liqueur? Tell me in the comments; your opinion is essential for our community!
FAQ (Questions and Answers)
What if I can’t find yolks in a carton?
You can pasteurize them like this or use very fresh eggs.
Can I use ladyfingers instead of pavesini?
Yes, but keep in mind that ladyfingers take up more space; therefore, you will need to adjust the cream and baking dish quantities accordingly.
Why did the cream turn out too runny?
Ensure you did not mix too quickly when adding the cream and that the mascarpone was not overworked at room temperature.
What can I use instead of coffee?
For children or those who do not like caffeine, barley or milk and cocoa are great alternatives for the soak.
