Halloween Sweets with Pavesini. Want to try some easy Halloween treats to make with your children? Try these spooky Pavesini, they’ll be so much fun! These no-bake and no-oven Halloween treats are prepared with a very easy egg-free mascarpone cream base that’s wonderfully lemon-scented, and with an equally simple mascarpone-and-cocoa cream.
But now let’s go to the kitchen — our recipe for children’s Halloween treats awaits. Before we start, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 30
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 44 Pavesini cookies (22 cocoa and 22 plain)
- 0.5 cup granulated sugar
- 2 cups heavy whipping cream
- 2 1/8 cups mascarpone
- Half bean vanilla (seeds only)
- 1 lemon (juice and zest)
- 2 tbsp unsweetened cocoa powder
- 1.33 tbsp milk
- 44 dark chocolate chips (or sugar-paste eyes)
Tools
- Hand mixer
- Piping bag
- Round piping tips
Steps
Whip the cold cream in a very cold bowl until you obtain stiff peaks. Add the mascarpone and blend. Add the sugar and vanilla seeds and continue whipping with the beaters for another minute.
Take one-third of the mousse and move it to another bowl; add the unsweetened cocoa and the milk and gently combine. To the remaining white portion, add two tablespoons of lemon juice and the lemon zest. If the mixture has warmed during preparation, I recommend a 30-minute stint in the freezer.
Fill two piping bags with the creams you prepared. Pipe small swirls of cream onto a tray and place the Pavesini on top with their inner side facing up. Fill with the mousses and cover with other Pavesini. On each pair, pipe small white cream swirls, place the sugar eyes, and they’re ready to be enjoyed after 30 minutes of resting in the freezer!
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