CHOCOLATE PAVESINI CAKE with cream and mascarpone, easy and quick dessert to make, creamy and delicious, ideal for serving on any occasion.
The Chocolate Pavesini Cake is a dessert that combines simplicity and indulgence, perfect for those who want a dessert rich in flavor but easy to prepare. This dessert is distinguished by its soft and creamy texture, alternating with the light crunchiness of Pavesini, which soak up the chocolate cream gently, creating a perfect balance between sweetness and texture.
The Chocolate Pavesini Cake is a real treat for the palate, ideal for ending a dinner beautifully or for accompanying a coffee during an afternoon with friends.
This dessert knows how to win over even the most demanding palates. It can be personalized with the addition of ingredients like hazelnuts, fresh fruit, or a touch of liqueur to make it even more refined. It is a cake that does not require pastry chef skills but always manages to impress with its enveloping flavor and inviting appearance.
The Chocolate Pavesini Cake is also perfect for those who love to prepare desserts in advance, as it improves after a few hours in the refrigerator, when all the flavors meld together to reach perfect harmony. Ideal for any occasion, this dessert is a real ace up the sleeve for those who want to impress without too much effort.
Join me in the kitchen; today there’s the chocolate pavesini cake.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Bain-Marie
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 40 pavesini (with cocoa)
- cup heavy whipping cream
- 1 cup mascarpone
- 2 tbsp sugar
- cup chocolate
- 2 tbsp unsweetened cocoa powder
- 3.5 tbsp heavy whipping cream
Steps
Melt the chocolate in a bain-marie with 3.5 tablespoons of cream and the cocoa, mix well.
Whip the cream with the mascarpone and sugar, then add the melted chocolate, cooled or at room temperature.
Line a mold with plastic wrap, then place a layer of cream at the bottom and start decorating with the pavesini all around.
Place the dessert in the freezer for a couple of hours.
Bon appétit
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CHOCOLATE PAVESINI CAKE
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FAQ (Questions and Answers) CHOCOLATE PAVESINI CAKE
Can I prepare the Chocolate Pavesini Cake in advance?
Yes, in fact, it is recommended to prepare it a few hours in advance or even the day before. Resting in the refrigerator allows the flavors to meld better and the Pavesini to absorb the cream, making the cake even more delicious.
Can I replace Pavesini with another type of cookie?
Yes, you can replace Pavesini with similar cookies like Savoiardi, which will give a slightly denser texture, or with thinner cookies for a crunchier result.
Is it possible to make the Cake lighter?
You can lighten the cake by using dark chocolate instead of milk chocolate, or opt for a yogurt or ricotta-based cream instead of traditional pastry cream. You can also use alternative sweeteners or reduce the amount of sugar.
