PAVESINI CAKE with COFFEE, easy and quick dessert, ideal to serve after lunch or dinner, creamy and delicious with cream, mascarpone, and chocolate chips.
The Pavesini coffee cake is a simple and delicious dessert that combines the lightness of Pavesini cookies with the intense aroma of coffee. This dessert, often prepared without baking, is ideal for those who want a quick dessert to assemble but full of flavor.
The Pavesini coffee cake is perfect for being prepared in advance, as the resting time in the refrigerator allows the flavors to blend and the cookies to reach the right consistency. This makes it a great choice for dinners and parties, where a ready-to-serve dessert is always appreciated.
Pavesini cookies, known for their soft and light texture, are the main element of this cake. They are dipped in coffee, which makes them soft and infuses a very aromatic flavor.
The cream used between layers can vary; it is a combination of cream and mascarpone, which adds a creamy richness and pleasantly contrasts with the bitterness of coffee. In this variant, chocolate chips or a dusting of cocoa are added between the layers, to further enrich the flavor.
The cake is perfect for being prepared in advance, as the resting time in the refrigerator allows flavors to blend and the cookies to reach the right consistency.
Join me in the kitchen today for the Pavesini coffee cake.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups whipping cream
- 8.8 oz mascarpone
- 1/2 cup sugar
- 60 g instant coffee
- to taste Pavesini cookies (chocolate flavored)
Steps
Whip the cream with the mascarpone, sugar, and instant coffee.
Add the chocolate chips and mix everything well.
Place some of the mixture in a loaf pan lined with plastic wrap and start arranging the Pavesini cookies all around.
Make a layer of cookies then one of cream until you finish the ingredients.
Dust with cocoa and put in the freezer for a couple of hours.
Bon appétit
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PAVESINI CAKE with COFFEE
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FAQ (Questions and Answers) PAVESINI CAKE with COFFEE
What kind of coffee is best for Pavesini coffee cake?
It is advisable to use espresso or strong coffee to achieve an intense flavor. The coffee should be well-cooled before dipping the Pavesini, to prevent them from breaking too easily.
Can I prepare the cake in advance?
Yes, it can be prepared in advance. In fact, it is preferable to prepare it several hours before or even the day before, to allow the flavors to blend and the cookies to soften perfectly.
Is it possible to replace the Pavesini with another type of cookie?
Yes, if you can’t find Pavesini, you can replace them with ladyfingers or other light and porous cookies. Note that ladyfingers are thicker and may require a slightly different soaking time.
How can I prevent the cake from being too runny?
To prevent the cake from being too runny, ensure the coffee is well-cooled and do not soak the Pavesini too long. Also, use a well-whipped, thick cream to avoid losing the dessert’s consistency.
