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 3/4 pound )
• 130 g cookies (- about 30 Pavesini)
• 4 egg yolks (- ~ 70 g - 2.5 oz, medium)
• 130 g granulated sugar (- 1/2 cup + 1 1/2 tablespoons)
• 50 g water (- 3 1/3 tablespoons)
• 100 g coffee (- ~1/2 cup, espresso)
• Unsweetened cocoa powder (- for decoration)

👨‍🍳 Instructions

1. 1make the coffee: 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.
2. 2combine: Then make the Pâte à Bombe (Mascarpone Cream Base). In a small saucepan, add the sugar and water.
3. 3heat: 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).
4. 4whisk: While the syrup heats up, place the egg yolks in a mixing bowl and start whisking them with an electric mixer.
5. 5pour: When the syrup reaches 121°C (250°F), pour it in a thin stream over the whisked egg yolks, keeping the mixer running.
6. 6beat: Continue beating until the mixture cools completely and becomes pale and fluffy.
7. 7add: 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.
8. 8Mix until smooth and creamy.
9. 9spread: Now assemble the Tiramisu. Take the pan and spread a layer of mascarpone cream on the bottom.
10. 10dip and arrange: Dip the Pavesini cookies briefly in the coffee, one at a time, and arrange them in a single layer over the cream.
11. 11cover and repeat: 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.
12. 12Finish with a final layer of mascarpone cream on top.
13. 13Dust the top generously with unsweetened cocoa powder.
14. 14cool and serve: Place the tiramisu in the refrigerator to set for at least 2 hours before serving.