Cold ring cake with Pavesini and yogurt is a fresh, light, and incredibly easy dessert, perfect for hot summer days. No oven needed, ready in just a few minutes, and it tastes amazing! A true delight that both adults and children will love. 🍰
Ingredients (for a 22–24 cm ring mold):
- 300 g Pavesini biscuits (or ladyfingers)
- 500 g plain yogurt (or Greek yogurt for a creamier texture)
- 200 ml fresh whipping cream
- 80–100 g sugar (adjust to taste)
- Juice and zest of 1 lemon
- 10 g gelatin sheets (or 1 sachet of powdered gelatin)
- Fresh fruit for decoration (strawberries, blueberries, kiwi, etc.)
Preparation Method:
- Prepare the gelatin Soak the gelatin sheets in cold water for 10 minutes. Then melt them in a small saucepan with a few tablespoons of lemon juice over low heat (do not boil).
- Whip the cream Whip the fresh cream with half the sugar until firm. Keep it in the refrigerator.
- Mix the base In a large bowl, mix the yogurt with the remaining sugar, lemon zest, and the melted gelatin. Stir well.
- Combine Gently fold the whipped cream into the yogurt mixture using a spatula with upward movements to keep it light and airy.
- Assemble the cake Line the ring mold with Pavesini biscuits (you can break some to fit the shape). Pour half the cream mixture over the biscuits. Add another layer of Pavesini, then finish with the remaining cream. Smooth the surface and decorate with fresh fruit.
- Chill Refrigerate for at least 4–5 hours, ideally overnight, before unmolding.
Serving Suggestion
This cold cake is perfect served straight from the fridge. You can decorate it with more fresh fruit, mint leaves, or a drizzle of white chocolate for an elegant touch.
Storage: Keep in the refrigerator for up to 2–3 days.
This no-bake summer dessert is fresh, delicate, and full of flavor. With its light yogurt cream and crunchy Pavesini base, it’s the perfect treat for hot days or any special occasion. Try it and you’ll want to make it all summer long! 🍓
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