Instructions:
Prepare the cream: In a large salad bowl, mix the mascarpone and icing sugar until smooth. Separately, whisk the cream until firm and gently incorporate it into the mascarpone mixture.
Soak the Pavesini: Prepare a bowl with cold coffee (or milk). Quickly soak the Pavesini, one by one, without letting them soften too much.
Assemble the cake: In a rectangular or springform mold, place a layer of soaked Pavesini. Cover with a layer of cream, sprinkle with a little bitter cocoa powder and add a few chocolate chips if desired. Repeat the operation until the ingredients are used up, finishing with a layer of cream.
Decorate and refrigerate: Generously sprinkle the surface with bitter cocoa powder and, if desired, decorate with fresh fruit, chocolate shavings or chopped hazelnuts.
Refrigerator Rest: Let sit in the refrigerator for at least 3 hours before serving.
Serve even better the next day!
Presentation and conservation tips:
Serve the cake very chilled, possibly with iced coffee or mint tea.
Store it in the refrigerator for up to 3 days, covered with cling film or in an airtight container.
You can also freeze it: cut it into portions and wrap them individually in cling film. It will keep for about 1 month in the freezer.
