Cold pastel with Pavesini, coconut, and chocolate is a delightful treat that brings together several comforting flavors in a delightful way. Imagine a layered dessert, where creamy yogurt meets a hint of chocolate and the delicious coconut taste. This cold pastel is perfect for serving at gatherings, impressing guests, or simply enjoying a sweet treat throughout the week. Plus, it’s super easy to make, and the best part? You get to enjoy the delightful crunch of Pavesini with every bite!
What Goes into This Cold Pastel with Pavesini, Coconut, and Chocolate
Here’s what you need to create your own delicious cold pastel:
- 6 packets Pavesini (about 150 grams)
- 150 ml coffee (moka or espresso) mixed with a little water
- 1 tablespoon erythritol (you can adjust for sweetness)
- 30 g coconut flour (to taste)
- 150 g egg whites (approximately 5 eggs)
- 400 ml creamy white or Greek yogurt
- 100 g chocolate (dark), chopped or in chocolate chips
- 2 tablespoons honey, agave syrup, or maple syrup
Step-by-Step Cold Pastel with Pavesini, Coconut, and Chocolate Recipe
- Start by brewing your coffee using a moka pot or espresso machine. Once it’s brewed, sweeten it with erythritol, and mix in a little water to thin it out. Let it cool down.
- In a mixing bowl, beat the egg whites until they form stiff peaks. In another bowl, combine the yogurt with your choice of honey or syrup. Gently fold the beaten egg whites into the yogurt mixture using soft, folding motions.
- Add the coconut flour and the chopped chocolate to the yogurt and egg white mixture, and fold it in gently until combined.
- Line a 24×24 cm (about 9×9 inch) dish with plastic wrap and dust it with some coconut flour. Quickly dip the Pavesini into the cooled coffee and place them at the bottom and along the sides of the prepared dish. Pour half of the yogurt mixture over the Pavesini, smoothing it out evenly. You can also drizzle a thin layer of melted chocolate or sprinkle a little coconut on top for extra flavor. Finish with the remaining mixture, and then layer another set of soaked Pavesini on top, ensuring they are well covered. Dust the top with more coconut flour.
- Refrigerate the dessert for at least 2 hours. This chilling time lets the flavors meld and makes it easy to slice into squares.
The Best Way to Serve It
Once your cold pastel is ready, cut it into squares and plate it beautifully. You can serve it simply on its own, but it also pairs wonderfully with fresh fruit like berries or a drizzle of extra chocolate sauce for those chocolate lovers out there. If you’re feeling fancy, garnish with a sprinkle of toasted coconut flakes or a dollop of whipped cream on the side.
Helpful Tricks for Cold Pastel with Pavesini, Coconut, and Chocolate
- Always give your egg whites the right amount of beating to achieve stiff peaks. This will make your pastel light and fluffy!
- Feel free to mix things up! You can substitute the yogurt with lactose-free versions, or try different flavors of yogurt to create a unique taste.
- If you want it to be even more indulgent, layer in some additional chocolate chips between the layers for an extra surprise in every bite.
Cold Pastel with Pavesini, Coconut, and Chocolate FAQs
Q: Can I use different types of cookies instead of Pavesini?
A: Yes, you can use ladyfingers or any similar biscuit that can hold up well to soaking.
Q: How long can I keep this dessert in the fridge?
A: It should stay fresh for up to 3 days in the fridge if covered properly.
Q: Can I make this dessert ahead of time?
A: Absolutely! In fact, making it a day in advance lets the flavors develop beautifully.
Don’t hesitate to try making this Cold pastel with Pavesini, coconut, and chocolate! It’s an easy and fun way to impress your friends and family with minimal effort. Enjoy each delightful bite you take!