Cold coffee cake a delicious creamy dessert that you can also serve as a semifreddo after letting it rest in the freezer, or cold after resting in the refrigerator. The cake with pavesini and coffee is perfect any time of the year and not just on the hottest days, it has a taste that closely resembles tiramisu but does not contain raw eggs like the original Venetian tiramisu recipe. I used a 20 cm (8 inches) mold, if you use a larger mold, double the amount of cream and use the same amount of custard, if you do not like bitter cocoa you can grate some dark chocolate or leave it natural. A very important thing to obtain a compact filling is that the custard is very cold, I recommend preparing it the day before so it has all the time to cool in the fridge and become very compact, also prepare the coffee and store it in the fridge. Now let’s see how to make the cold coffee cake and if you try it, let me know. Barbara

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Difficulty: Very easy
Cost: Cheap
Rest time: 8 Hours
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing the cold coffee cake

2 egg yolks
1.76 oz powdered sugar
0.71 oz cornstarch
1 pinch salt
1 teaspoon vanilla essence
as needed lemon
1 cup milk
3 cups coffee (cold)
as needed pavesini
0.84 cup whipping cream
as needed unsweetened cocoa powder

How to prepare the cold coffee cake

Let’s start preparing the Cold Coffee Cake, first prepare the custard which must be cold and firm when preparing the cake. Pour the egg yolks into a saucepan and work them with a whisk.
Then add the cornstarch, working everything with the whisk
add a little milk and mix well.
Add the powdered sugar and incorporate it to obtain a smooth cream without lumps, only now add the remaining milk.
Grate some lemon zest
and add a pinch of salt.
Put the saucepan on the heat, bring to a boil and you will see that the cream thickens.
Remove the custard from the heat, add a teaspoon of vanilla essence
transfer everything into a plate.
Immediately cover the cream with cling film so that it does not form a skin, let it cool. Then store it in the fridge. Prepare the coffee and also keep it in the fridge.
When the cream is very cold, . pour the cream into a bowl. whip it with the electric whisk
and then transfer it to a large bowl, add the cold custard little by little
Incorporate it with a spatula and with movements from top to bottom so as not to deflate it.
Take the coffee from the fridge and add 5 tablespoons little by little,
incorporating it with your spatula before adding the next tablespoon.
line the mold with cling film in this way you can then cover the cake well and it will be easier to remove it from the mold. Dip the pavesini in the coffee,
and line the base and sides of the mold.
Pour the cream and level it well.
Cover the cream with other pavesini always dipped in coffee,
close the cake with cling film and store in the refrigerator for 8 hours or in the freezer.
When serving, remove the film from the top, flip it onto the serving plate and dust the Cold Coffee Cake with unsweetened cocoa before cutting and serving.