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Tiramisu with Pavesini Cookies: A Delicious Italian Twist
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.
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
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