Italian
Peach and Pavesini Mattonella
by Giallozafferano · 2.9M subscribers on YouTube
A no-bake summer dessert featuring layers of Pavesini biscuits, a creamy mascarpone filling, and sweet cooked peaches, topped with toasted hazelnuts and fresh mint. Perfect for hot days!
- Cook
- 10 min
- Difficulty
- easy
Ingredients
10 items- 38 pcsPavesiniabout 38-40 biscuits, 4 snack packs
- 350 gPesche Noci
- 20 gCane Sugar
- Vanillato taste (e.g. a pinch of vanilla powder or a few drops of extract)
- 200 gFresh Cream
- Gelatinsoaked and squeezed (usually about 5-6 g sheet gelatin)
- 400 gMascarpone
- 100 gPowdered Sugar
- Nocciole Tostateto taste
- Fresh Mint(optional) — for decoration
Method
- Cut the peaches into small cubes and place them in a small saucepan with brown sugar and vanilla. Cook for 10 minutes.
- Meanwhile, warm the fresh cream in a small bowl and dissolve the soaked and squeezed gelatin in it.
- Drain the cooked peaches and let them cool completely.
- Prepare the cream: combine mascarpone, icing sugar, and fresh cream in a bowl. Start whipping, then slowly add the cream-gelatin mixture while continuing to whip until smooth and thick.
- Line a loaf pan with plastic wrap, leaving some overhang. Arrange Pavesini biscuits on the bottom and along the sides.
- Transfer the cream to a piping bag and pipe a first layer over the biscuits.
- Spread a layer of cooled peaches and toasted hazelnuts over the cream.
- Add another layer of cream on top.
- Finish with a final layer of Pavesini biscuits to cover the cream.
- Cover with plastic wrap and refrigerate for at least 6 hours (or overnight).
- Unmold the mattonella onto a serving plate. Decorate with remaining peaches, toasted hazelnuts, and fresh mint leaves before serving.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
