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Spoon Dishes

No-Bake Pavesini Cake with Camy Cream

No-Bake Pavesini Cake with Camy Cream is a creamy, no-bake dessert made with Pavesini cookies, mascarpone and condensed milk. Wow everyone.
Recipe No-Bake Pavesini Cake with Camy Cream
  • Difficulty Medium
  • Preparation 30 minutes
  • Servings for 10 people

Have you ever wanted to wow friends and family with a lavish, easy dessert that is ready in no time? This no-bake Pavesini cake is the perfect answer if you dream of a creamy, refreshing sweet treat, especially on the hottest days or for a special party. Making this cake is truly child’s play: just dip the famous Pavesini, light Italian sponge cookies, in milk and they become the soft, light base for a delightful egg-free camy cream, a velvety cream made with mascarpone, whipped cream and condensed milk. This combination makes a creamy cake with cookies so indulgent that every slice will be a little taste of happiness.

Looking for an easy camy cream recipe that is quick, with no complicated steps or endless cooking times? This chilled Pavesini dessert will win you over at first bite. It is the ideal solution for a quick mascarpone dessert, perfect as a no-bake summer cake but also as a no-bake birthday cake, when you want to serve something special without the effort. The secret of its success lies in this quick cream and mascarpone cake recipe: a few wholesome ingredients become an elegant dessert to enjoy chilled after lunch or at an afternoon get-together with friends.

Resting in the fridge lets the cake firm up and take on that rich flavor and unmistakable texture that make it the star of any event. If you love trying new no-bake desserts, we also recommend other irresistible recipes such as Pistachio Tiramisu, Tiramisu Semifreddo and No-Bake Coffee Crumble Cake. And if you adore fresh, indulgent variations, don’t miss Strawberry Dessert Salami and Cheesecake with Mascarpone and Chocolate Cream. Make this cake and let yourself be amazed by the simplicity of a sensational dessert.

Ingredients for 10 people

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Method

  1. To make the Pavesini cake with camy cream, start by putting the mascarpone in a bowl and working it with a fork to make it creamy and smooth.
  2. Separately, whip the cream until fluffy and firm; or, to save time, you can put the mascarpone and the cream together in the bowl and whip them at the same time with an electric mixer.
  3. Fold the whipped cream into the mascarpone with gentle upward strokes from the bottom, taking care not to deflate the cream.
  4. Finally, add the condensed milk, still folding gently from the bottom up, to keep the texture of the camy cream.
  5. Put the cream in the fridge for the time being.
  6. Place a 20-centimeter (8-inch) steel ring on a serving plate, or use the outer ring of a springform pan of the right size.
  7. Line the ring with parchment paper or a strip of cake acetate, securing it with a clip if needed.
  8. Dip the Pavesini in the milk in a shallow bowl, taking care not to soak them too much.
  9. First arrange a layer of Pavesini on the bottom of the ring, filling any gaps with small pieces of cookie.
  10. Then make the border with more milk-dipped Pavesini, placed upright all around the ring.
  11. Pour the camy cream into the cookie shell and level it with a spoon.
  12. Gently fold the Pavesini that stick out above the edge inward, fold down the parchment paper and remove the clip.
  13. Cover the top of the cake with more milk-dipped cookies until it is completely covered.
  14. Refrigerate the Pavesini cake with camy cream for at least a couple of hours, so the cream sets and the flavors blend perfectly.
  15. When it’s time to serve, gently remove the outer ring and peel off the parchment paper, then bring your masterpiece to the table. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can customize this recipe by adding a tablespoon of cocoa powder to the camy cream for a chocolate version, or a few drops of vanilla extract for a more fragrant aroma. Another interesting variation is to alternate layers of cookies with layers of mascarpone cream without condensed milk for a more layered effect. If you prefer a less rich dessert, you can reduce the amount of mascarpone and slightly increase the amount of whipped cream.

Tips

The Pavesini placed around the cake should not be too dry, so they can be bent easily without breaking. To keep the parchment paper around the edge from moving while you assemble the cake, you can hold it in place with a clip, to be removed once you have finished the whole cookie border. If you want an even creamier cake, you can slightly increase the amount of condensed milk. For an even richer version, you can add an extra tablespoon of mascarpone to the cream.

Storage

The Pavesini cake with camy cream keeps in the fridge for one or two days at most, covered with plastic wrap so it doesn’t absorb other odors.

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