Gluten-free chocolate chiffon cake
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Exotic White Chocolate Dessert with Pavesini
- Difficulty: Easy
- Prep time: 60 min
- Cook time: 5 min
- Serving: 8
- Note + 8 hours resting time
PRESENTATION
Exotic White Chocolate Dessert with Pavesini is a no-bake white chocolate dessert built on a mascarpone cream folded with cubed mango and pineapple — the tropical fruit that earns the name. Pavesini cookies soaked in milk form the layers, and shredded coconut and fresh mint finish the top. There is no oven involved and no complicated technique, which makes it a reliable choice for birthdays, anniversaries, and dinner parties even if you do not spend much time in the kitchen. The result still looks polished enough to bring out at the moment you raise a glass.
The white chocolate keeps the cream rich without any sharpness, so the mango and pineapple come through clean rather than buried under sweetness. Pavesini go into milk here instead of coffee, which holds both the color and the flavor pale — the right background for the fruit and coconut to carry. Because the mango and pineapple are folded in as small cubes rather than laid on top, every slice cuts through cream and fruit together, and the shredded coconut on the surface adds a little texture against the soft layers beneath.
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INGREDIENTS
- Pavesini biscuits 60 - Aloha (6 snack packs)
- for the soaking liquid
- Whole milk 1 ¼ cup (300 g)
- for the cream
- Mascarpone cheese 2 cups (500 g)
- White chocolate 6.2 oz (175 g)
- Fresh liquid cream 0.7 cup (165 g)
- Powdered sugar 6 tbsp (45 g)
- for decoration
- Pavesini biscuits 34 - Aloha (3 snack packs)
- Shredded coconut to taste
- Mint to taste
Preparation
How to prepare Exotic White Chocolate Dessert with Pavesini
To prepare the exotic white chocolate dessert with Pavesini, start with the cream. Bring the heavy cream 1 to a boil and pour it hot over the finely chopped white chocolate 2. Whisk until completely melted 3.
Then pour the mixture into a baking dish 4. Cover with plastic wrap directly on the surface and let rest in the refrigerator for at least 3 hours 5. Next, put the mascarpone in a stand mixer, add the powdered sugar 6 and mix the ingredients with the whisk.
Combine the mixture with the now-cooled white chocolate 7 and whip until you obtain a dense, smooth consistency 8. Transfer the cream into a piping bag fitted with a plain round tip of 10–12 mm (about 3/8–1/2 in) and keep it in the fridge. Clean the pineapple 9.
Cut it into slices and then reduce to 1 cm cubes 10; do the same with the mango: peel it 11, remove the pit and cut into cubes 12.
Line a slightly flared loaf pan with plastic wrap that measures 20 x 10 cm at the base and 22 x 11 cm at the rim 13 — about 7 7/8 x 4 in at the base and about 8 11/16 x 4 5/16 in at the rim. Dip the Pavesini Aloha in milk 14 and arrange them on the bottom of the pan 15.
Set aside a portion of the cream for decoration and divide the remaining cream into four portions. Spread one quarter of the cream evenly 16, distribute the mango and pineapple cubes 17. Repeat the operation alternating 5 layers of Pavesini Aloha and 4 layers of cream with fruit; you will have some cream left for decoration. The last layer will be Pavesini 18.
Cover the surface with plastic wrap and let rest in the refrigerator for at least 4–5 hours 19. Finally, unmold the dessert onto a serving platter 20. Dip other Pavesini Aloha in milk and lay them on the surface placing them with the top side up to avoid showing the underside of the cookie 21.
Then dip the remaining Pavesini in milk, roll them in desiccated coconut 22 and apply them to the 4 sides to form the border 23. Sprinkle the surface with more desiccated coconut 34.
With the remaining cream pipe small swirls on the surface 25. Decorate with fresh mint leaves, add the pineapple and mango cubes 26, then keep refrigerated until serving 27.
Storage
Tip
For the translation of some texts, artificial intelligence tools may have been used.
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