Coffee creams, tiramisu, frozen cappuccino: in these three desserts (and many others) coffee is the main ingredient. Today I propose another delicious and spectacular dessert with an intriguing coffee filling: the Pavesini roll. Perfect to cut into slices and serve as a "sweet Girella".
Video of the Recipe
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Identity Card of the Recipe
- 167 KCal Calories per serving
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Ingrediants
For the roll
- Pure essence of vanilla
- 80 g of powdered sugar
- 250 g of fresh ricotta
- 4 g of unsweetened cocoa
- 25 g of cornstarch
- 60 g of sugar
- 40 g (2 medium) of egg yolks
- 50 ml of milk
- 200 ml of coffee "
- 130 g (60 pieces) of Pavesini biscuits
To soak
- 100 ml of milk
- 100 ml of coffee "
Materials Needed
- Electric whips
- Scale weighs food
- Casserole
- Transparent film
- Whip
- Spatula
- Sac à poche
- Sieve
- Bowls
Preparation
- First, prepare the coffee custard. Shell the eggs and divide the yolks from the whites. Whip the egg yolks together with the sugar until a frothy mixture is obtained; add the milk, a teaspoon of cocoa and the cornstarch. Heat the coffee: when it boils, add the egg cream and bring to the boil while continuing to stir, until the cream thickens. Remove the saucepan from the heat, cover with plastic wrap transparent and allow to cool completely.
The quick idea
To speed up the times, you can prepare this custard using only milk and flavoring it with two tablespoons of soluble coffee. The bitter cocoa, which can be omitted from the recipe, serves to intensify the aroma.- Spread two sheets of cling film on the work surface.
- Soak the Pavesini biscuits in a cold syrup prepared with equal milk and coffee.
- Arrange the Pavesini neatly on the top, side by side, taking care to turn the cut part upwards: obtain a rectangle made up of rows of 12 x 5 Pavesini.
- Prepare the ricotta cream: mix the ricotta with the icing sugar and the vanilla essence.
- In two sac à poche with a smooth spout, collect, respectively, the coffee custard cream and the ricotta cream.
- Fill the Pavesini rectangle with the two creams, arranging them in alternating strips.
- Using the underlying film, wrap the Pavesini rectangle to obtain a roll.
- Leave to rest in the fridge for at least three hours.
The very cold idea
If you like parfaits, you can freeze the Pavesini sweet roll, cut it into slices and serve it like an ice cream cake.- Remove the Pavesini roll from the fridge, sprinkle with bitter cocoa and serve in slices.
Alice's comment - PersonalCooker
This dessert is perfect to prepare the day before serving so the filling will blend perfectly with the Pavesini. Don't like coffee? No problem: fill it with classic custard and pieces of seasonal fruit.Nutritional values and Health Comment on the recipe
The Rotolo di Pavesini with Coffee Custard is a recipe that belongs to the group of desserts.
It has a moderate caloric content, mainly supplied by carbohydrates, followed by lipids and finally by peptides.
Carbohydrates are mainly simple, unsaturated fatty acids and proteins of medium - high biological value.
Fiber is scarce, while cholesterol is quite relevant.
Contains both gluten and lactose.
Although not a particularly rich dessert, Pavesini's Rotolo with Coffee Custard is not very suitable for the usual diet of subjects suffering from obesity and metabolic diseases (especially hypercholesterolemia, type 2 diabetes mellitus and hypertriglyceridemia); however, it is necessary to decrease both the average portion and the frequency of consumption.
The presence of gluten and lactose makes the dessert unsuitable for dietary patterns for celiac disease and milk sugar intolerance.
It lends itself to the vegetarian philosophy but not to the vegan one.
The average portion of Rotolo di Pavesini with Coffee Custard is 60-80 g (about 100-130 kcal).
