CLASSIC PAVESINI
120g
COCOA PAVESINI
120g
MASCARPONE
250g
FRESH WHIPPING CREAM
250ml
HAZELNUT SPREAD
100g
SWEETENED CONDENSED MILK
80ml
How to Make The Best Icebox Cake
Step 1
In a large bowl, beat the mascarpone with the condensed milk and cold whipping cream using an electric mixer until light and fluffy. Divide the cream mixture into two equal parts. To one half, add the hazelnut spread and gently fold it in until smooth.
Step 2
Lightly dip cocoa Pavesini into cold milk and line the bottom of a 24 cm (9.5 inch) square springform pan. Arrange them tightly, side by side. Then, line the sides of the pan, alternating two classic Pavesini with one cocoa for a checkerboard effect.
Step 3
Spread the hazelnut mascarpone cream evenly over the cookie base. Smooth with the back of a spoon.
Step 4
Top with a layer of classic Pavesini, lightly dipped in milk. Then spread the plain mascarpone cream over the cookies.
Add another layer of dipped cookies, alternating colors for contrast. Fold the edge cookies inward to seal the top. Chill the cake in the refrigerator for at least 2 hours.
Once set, remove the cake from the pan and decorate the surface with swirls of hazelnut spread and a sprinkle of chopped hazelnuts.
Step 5
Slice into squares and serve chilled.
