Do you want a fresh, delicious, and no-bake recipe? Then this Pavesini zuccotto is perfect! The fresh and delicious dessert is great to finish a summer dinner or prepare for a special occasion. Its deliciousness will conquer you immediately, a shell of Pavesini cookies filled with a creamy filling of mascarpone, cream, dark chocolate chips and sprinkled with unsweetened cocoa powder. A perfect no-bake dessert!

Let’s prepare it together. I’ll leave you the step-by-step recipe, see you soon SUSY🐾

I’ll also leave you:

Difficulty: Very Easy
Cost: Cheap
Rest time: 4 Hours
Preparation time: 30 Minutes
Portions: 6
Cooking methods: No-bake
Cuisine: Italian
Seasonality: All Seasons

571.61 Kcal

calories per serving

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Energy 571.61 (Kcal)
Carbohydrates 45.89 (g) of which sugars 27.70 (g)
Proteins 5.74 (g)
Fat 42.21 (g) of which saturated 11.15 (g)of which unsaturated 1.81 (g)
Fibers 0.48 (g)
Sodium 104.90 (mg)

Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Pavesini Zuccotto

1 1/4 cups cold heavy cream
8.8 oz mascarpone
1/2 cup vanilla powdered sugar
3.5 oz dark chocolate chips
6.3 oz Pavesini
to taste unsweetened cocoa powder

You will need

1 Bowl
Electric Whisks
Plastic Wrap
Mold

Preparing Pavesini Zuccotto

Whip the cold cream with the powdered sugar until stiff peaks form, then add the mascarpone and chocolate chips, gently folding them in with a spatula. Let it rest in the refrigerator for about ten minutes. In the meantime, line the mold with plastic wrap.

Soak the Pavesini in milk and start covering the mold’s surface.
Pour half of the cream mixture, level it well, and make another layer of milk-soaked Pavesini.
Pour the remaining cream and close the zuccotto with the remaining Pavesini, soaking them in milk.
Let it firm up in the freezer for 3/4 hours. A few minutes before serving, remove it from the freezer, take it out of the mold, and color it with unsweetened cocoa powder.

Advice and Storage

You can replace the mascarpone with well-drained ricotta!

You can skip the cocoa powder if you prefer it natural.

Store the zuccotto in the refrigerator for a couple of days or in the freezer for a week, remember to take it out at least half an hour before serving.

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