Tiramisu with Pavesini

Here is a delicious tiramisu with cocoa Pavesini, a delicious and easy-to-make variation of the original recipe.

The ingredients of tiramisu with Pavesini are the same as the original recipe, with the obvious exception of the biscuits. Here, in fact, the Pavesini take the place of the classic Savoiardi, to give life to a dessert with a different consistency, but as delicious as the classic one.

Also in this case the Pavesini are soaked in coffee and alternate with a delicious mascarpone cream, and then finish everything with a veil of cocoa.

Let's see how to prepare this wonderful dessert right away! Follow us into the kitchen and let's start the dancing!

How to make tiramisu with Pavesini biscuits

1. First of all, let's start by preparing the syrup : mix the sugar with the water and let it dissolve and then heat it in a saucepan until it reaches a temperature of 121°C .
2. While the syrup reaches temperature , separate the egg yolks from the whites and whip the former with an electric whisk. When the temperature of the syrup is 121°C, pour half of it slowly onto the whipped egg yolks, continuing to mix with the whisk, so as to pasteurize them.
3. Do the same thing with the egg whites, whip them until stiff and pasteurize them with the hot sugar syrup.
4. Now add the mascarpone to the egg yolk mixture and then add the egg whites with a spatula, being careful not to dismantle everything .
5. Now it's time to compose the dessert: soak the biscuits in coffee, then take a square baking dish and start creating the layers starting with the Pavesini, then inserting a little mascarpone cream and then continuing with the biscuits.
6. Finish with the cream and cover everything with cocoa.
7. Place the tiramisu in the refrigerator and leave it to rest for at least 2 hours before enjoying it.

If you liked this dessert, also try the strawberry tiramisu : it is very fresh and truly delicious !

storage

We recommend storing the dessert in the fridge for a maximum of 2 days , well covered with a sheet of cling film or in a container with a suitable lid. We do not recommend freezing in the freezer.