Recipes from Italy

  • Recipes
  • About Us
  • Contact Us
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About Us
  • Contact Us
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Us
    • Contact Us
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Italian Desserts

    Tiramisu with Pavesini Cookies: A Delicious Italian Twist

    Published: Nov 29, 2024 · Modified: Jun 7, 2025 by Silvana Nava · This post may contain affiliate links

    Jump to Recipe

    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.

    tiramisu with pavesini

    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.

    tiramisu with pavesini

    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!

    Jump to:
    • Ingredients
    • Kitchen Tools and Equipment
    • Instructions
    • Storage
    • Tips
    • Recipe Card

    Ingredients

    tiramisu with pavesini 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

    tiramisu with pavesini cookies step 1

    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.

    tiramisu with pavesini cookies step 2

    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).

    tiramisu with pavesini cookies step 3

    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.

    tiramisu with pavesini cookies step 4

    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.

    tiramisu with pavesini cookies step 5

    Step 5) - Mix until smooth and creamy.

    Now assemble the Tiramisu. Take the pan and spread a layer of mascarpone cream on the bottom.

    tiramisu with pavesini cookies step 6

    Step 6) - Dip the Pavesini cookies briefly in the coffee, one at a time, and arrange them in a single layer over the cream.

    tiramisu with pavesini cookies step 7

    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.

    tiramisu with pavesini cookies step 8

    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.

    tiramisu with pavesini

    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!

    tiramisu with pavesini

    Recipe Card

    STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
    tiramisu with pavesini cookies

    Tiramisu with Pavesini Cookies: A Delicious Italian Twist

    Silvana Nava
    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.
    No ratings yet
    Print Recipe Pin Recipe Save Saved!
    Prevent your screen from going dark
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Cooling Time 2 hours hrs
    Total Time 2 hours hrs 35 minutes mins
    Course Dessert
    Cuisine Italian
    Servings 6
    Calories 834 kcal

    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.

    Nutrition

    Serving: 100gCalories: 834kcalCarbohydrates: 39gProtein: 12gFat: 69gSaturated Fat: 40gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 263mgSodium: 157mgPotassium: 41mgFiber: 0.3gSugar: 26gVitamin A: 2058IUCalcium: 206mgIron: 1mg
    Keyword tiramisu with pavesini
    Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!

    More Italian Desserts

    • gianduia gelato recipe
      Gianduia Gelato (Italian Chocolate Hazelnut Ice Cream)
    • homemade pistachio cream
      How to Make Pistachio Cream at Home
    • apricot cake recipe with fresh apricots
      Italian Apricot Cake Recipe (with Fresh Apricots)
    • Sweet Italian Easter Bread
      Treccia di Pasqua (Sweet Italian Easter Bread)
    59 shares
    • Share
    • Tweet

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Barbara & Silvana

    CIAO! Barbara & Silvana here! We are the authors of these amazing Italian recipes. Living in Italy, they are part of our culture, tradition and everyday life. And we want to share them with you all, straight from Italy! Learn more about us! Read our story!

    Italian Summer Recipes

    • shrimp pasta salad with zucchini and lemon
      Shrimp Pasta Salad with Zucchini and Lemon
    • blueberry risotto
      Blueberry Risotto (Italian Risotto with Fresh Blueberries)
    • pasta with ricotta and lemon
      Easy and Creamy Lemon Ricotta Pasta (Ready in 10 Minutes!)
    • pasta alla checca recipe
      Pasta alla Checca (Roman Fresh Tomato Pasta)
    See more Italian Summer Recipes →

    Popular Recipes

    • authentic italian tiramisu recipe
      Authentic Italian Tiramisu Recipe
    • authentic carbonara recipe
      Traditional Spaghetti Carbonara Recipe
    • authentic italian gelato recipe
      How to Make Authentic Italian Gelato at Home
    • limoncello recipe
      Limoncello Recipe – Make Authentic Italian Limoncello at Home
    See more Popular Recipes →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About us
    • Contact

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2025 recipesfromitaly.com is a website of the company CIUMBIA S.A.S. - VAT 12138380964 - Milano

    59 shares

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My family loved this!
    Thank you for sharing this recipe

    Or write in your own words:

    A rating is required
    A name is required
    An email is required