Pavesini Paradiso

Pavesini Paradiso is a delicious and sophisticated dessert that uses the famous Pavesini biscuits to create a crunchy layer, combined with a soft cream reminiscent in texture and taste of the well-known Tiramisu dessert, but without coffee. Additionally, a touch of liquor can enrich the overall flavor, although it can be omitted if the dessert will be served to children as well.

Ingredients

• 400 g of Pavesini
• 500 g of Mascarpone
• 4 eggs (with yolks and whites separated)
• 120 g of sugar
• Liquor of choice (for example, Marsala or Rum), optional
• Bitter cocoa powder, for decoration
• Milk as needed to soak Pavesini

Preparation

1. Start by separating the yolks from the whites of the eggs.
2. Beat the yolks with the sugar until you obtain a light and frothy mixture.
3. Add the mascarpone to the whipped yolks and gently combine until you have a smooth cream.
4. In another bowl, whip the egg whites until stiff peaks form.
5. Fold the whipped egg whites into the mascarpone cream, mixing from the bottom up so as not to deflate the mixture.
6. If using liquor, dilute it with a little milk in a shallow dish.
7. Quickly soak the Pavesini in the milk (and liquor, if used) and lay them out side by side on a flat base, forming the first layer.
8. Spread a portion of the mascarpone cream over this.
9. Overlay a second layer of soaked Pavesini and cover with the remaining cream.
10. Level the surface and chill the dessert in the refrigerator for at least 2 hours.
11. Before serving, dust with bitter cocoa powder for a touch of elegance and taste.

Curiosity

Pavesini are thin and light cookies that were created in 1948 in Italy. They have become famous for their versatility in various dessert recipes as crunchy bases or layers in tiramisu and cheesecakes. The name “Paradiso” in this recipe suggests not only the divine goodness of the dessert but also the common association in Italy of paradise with something exquisitely pleasant to the eye and palate.