If you’re looking for a delightful twist on a classic dessert, this Tiramisu with Pavesini is the perfect choice. Tiramisu is one of the most iconic Italian desserts. It's loved for its creamy mascarpone filling, coffee-soaked layers, and dusting of cocoa.
In this recipe, we replace the traditional ladyfingers (savoiardi) with Pavesini cookies. They are lighter and absorb the espresso beautifully, creating a softer and more delicate texture.
But there’s more to this tiramisu than just a change of cookies. Many traditional recipes use raw eggs to achieve that silky mascarpone cream. While this is common in Italy, it can raise concerns for those hesitant about consuming raw eggs.
That’s why this tiramisu with Pavesini uses the pâte à bombe method. By pasteurizing the egg yolks with hot sugar syrup, we ensure the cream is not only velvety and delicious but also completely safe to eat.
This recipe is perfect for anyone who has already mastered our Classic Tiramisu Recipe and wants to try something new. The Pavesini cookies give this dessert a unique character, making it a wonderful variation to serve at dinner parties or as a treat for yourself.
In this guide, we’ll walk you through every step to create the perfect tiramisu with Pavesini. From tips on layering the cookies to achieving the ideal mascarpone cream, you’ll learn everything you need to make this light, flavorful dessert. Ready to explore a new side of tiramisu? Let’s get started with this tiramisu with Pavesini recipe that’s sure to impress!
Ingredients
Prep Time: 20 Min | Cook Time: 15 Min | Cooling Time: 2 Hours | Servings: 6
NOTE: ingredients for a 9x7 inch pan
- 800 g (1 ¾ pound) Mascarpone
- 130 g Pavesini cookies (about 30 Pavesini)
- 4 medium egg yolks (~ 70 g - 2.5 oz)
- 130 g (½ cup + 1 ½ tablespoons) granulated sugar
- 50 g (3 ⅓ tablespoons) water
- 100 g (~½ cup) espresso coffee
- Unsweetened cocoa powder for decoration
Kitchen Tools and Equipment
To prepare this tiramisu with Pavesini, you’ll need a few essential kitchen tools.
- SAUCEPAN: First, a small saucepan is necessary for making the sugar syrup (pâte à bombe) that pasteurizes the egg yolks.
- THERMOMETER: A food thermometer is also crucial to ensure the syrup reaches the correct temperature of 121°C (250°F).
- MIXER: For mixing, a hand mixer or stand mixer will help whip the egg yolks into a light and fluffy cream after adding the syrup.
- SPATULA: You’ll also need a spatula to gently fold the mascarpone into the whipped egg mixture, ensuring the cream stays smooth and airy.
- PAN: Finally, a rectangular dish is essential for assembling the tiramisu, as it provides the perfect shape for layering the cream and coffee-soaked Pavesini.
These tools are all you need to create a delicious and beautifully layered dessert!
Instructions
Step 1) - Start by making the espresso coffee. Once it’s ready, place it in a bowl and let it cool to room temperature. Set it aside while you prepare the mascarpone cream.
Then make the Pâte à Bombe (Mascarpone Cream Base). In a small saucepan, add the sugar and water.
Step 2) - Stir gently just to moisten the sugar. Heat the mixture over medium heat, using a food thermometer to monitor the temperature. The syrup needs to reach 121°C (250°F).
Step 3) - While the syrup heats up, place the egg yolks in a mixing bowl and start whisking them with an electric mixer.
When the syrup reaches 121°C (250°F), pour it in a thin stream over the whisked egg yolks, keeping the mixer running.
Step 4) - Continue beating until the mixture cools completely and becomes pale and fluffy.
Next, incorporate the Mascarpone. In a separate small bowl, work the mascarpone with a spoon to soften it. Add a small amount of the whipped egg mixture to the mascarpone and mix quickly to loosen it. Then, fold in the remaining mascarpone gently.
Step 5) - Mix until smooth and creamy.
Now assemble the Tiramisu. Take the pan and spread a layer of mascarpone cream on the bottom.
Step 6) - Dip the Pavesini cookies briefly in the coffee, one at a time, and arrange them in a single layer over the cream.
Step 7) - Cover the cookies with another layer of mascarpone cream, spreading it evenly with a spatula or the back of a spoon. Repeat the process, alternating layers of coffee-soaked cookies and cream, until you have three layers.
Step 8) - Finish with a final layer of mascarpone cream on top.
Dust the top generously with unsweetened cocoa powder.
Place the tiramisu in the refrigerator to set for at least 2 hours before serving.
YOU MUST ALSO TRY:
- Tiramisu Cake Roll | Rotolo al Tiramisù
- Tiramisu Without Eggs
- Pistachio Tiramisu
- Pandoro Tiramisu Cups
Storage
Tiramisu with Pavesini should be stored in the refrigerator to keep it fresh and safe to eat. Cover the dish tightly with plastic wrap or aluminum foil to prevent the cream from drying out and to avoid absorbing any odors from other foods in the fridge.
It’s best to consume the tiramisu within 2-3 days to enjoy its creamy texture and rich flavors at their peak.
Tips
How to Prevent Soggy Pavesini: To keep the Pavesini from becoming too soggy, dip them in the coffee very quickly, just for a second or two. They should absorb the flavor without losing their structure. Be careful not to soak them, as they can fall apart and make the layers too wet.
Make It Ahead for Better Flavor: Tiramisu tastes even better when made a day in advance. Preparing it the night before allows the flavors to meld together, resulting in a richer, more harmonious dessert. Just be sure to store it in the refrigerator, tightly covered, to maintain its freshness.
Tips for Perfect Cocoa Dusting: For a smooth and even layer of cocoa, use a fine-mesh sieve to dust the top. This will prevent clumps and ensure a professional-looking finish. Add the cocoa just before serving to keep it fresh and vibrant.
Serve in Individual Cups: For a more elegant presentation or a practical option for parties, consider serving the tiramisu in individual cups or glasses. This not only makes it easier to portion but also creates a stunning display for your guests.
Additional Decoration Ideas: While cocoa powder is traditional, you can elevate the look of your tiramisu with some extra decorations. Add chocolate shavings, coffee beans coated in chocolate, or a light dusting of powdered sugar for an elegant touch. These simple additions can make your dessert visually stunning and even more enticing!
Recipe Card
Tiramisu with Pavesini Cookies: A Delicious Italian Twist
Ingredients
- 800 g Mascarpone - 1 ¾ pound
- 130 g cookies - about 30 Pavesini
- 4 egg yolks - ~ 70 g - 2.5 oz, medium
- 130 g granulated sugar - ½ cup + 1 ½ tablespoons
- 50 g water - 3 ⅓ tablespoons
- 100 g coffee - ~½ cup, espresso
- Unsweetened cocoa powder - for decoration
Instructions
- Start by making the espresso coffee. Once it’s ready, place it in a bowl and let it cool to room temperature. Set it aside while you prepare the mascarpone cream.
- Then make the Pâte à Bombe (Mascarpone Cream Base). In a small saucepan, add the sugar and water.
- Stir gently just to moisten the sugar. Heat the mixture over medium heat, using a food thermometer to monitor the temperature. The syrup needs to reach 121°C (250°F).
- While the syrup heats up, place the egg yolks in a mixing bowl and start whisking them with an electric mixer.
- When the syrup reaches 121°C (250°F), pour it in a thin stream over the whisked egg yolks, keeping the mixer running.
- Continue beating until the mixture cools completely and becomes pale and fluffy.
- Next, incorporate the Mascarpone. In a separate small bowl, work the mascarpone with a spoon to soften it. Add a small amount of the whipped egg mixture to the mascarpone and mix quickly to loosen it. Then, fold in the remaining mascarpone gently.
- Mix until smooth and creamy.
- Now assemble the Tiramisu. Take the pan and spread a layer of mascarpone cream on the bottom.
- Dip the Pavesini cookies briefly in the coffee, one at a time, and arrange them in a single layer over the cream.
- Cover the cookies with another layer of mascarpone cream, spreading it evenly with a spatula or the back of a spoon. Repeat the process, alternating layers of coffee-soaked cookies and cream, until you have three layers.
- Finish with a final layer of mascarpone cream on top.
- Dust the top generously with unsweetened cocoa powder.
- Place the tiramisu in the refrigerator to set for at least 2 hours before serving.
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