Elf Tent with Pavesini
Looking for a show-stopping Christmas dessert? The Elf Tent with Pavesini is a delicious and visually appealing treat that will delight everyone! This easy Christmas dessert comes together in just 50 minutes, making it perfect for a quick and impressive homemade Christmas dessert. Get the recipe and create your own magical Elf Tent with Pavesini!
Dietary Information
Servings:
- 1
To prepare the Elf Tent with Pavesini, start with the caramel preparation: in a saucepan, melt and caramelize the sugar in two stages: pour half of dose 1 and melt over medium-low heat for 5 minutes, without stirring. Once the sugar has melted, pour the remaining half of dose 2 and wait for it to melt. Meanwhile, pour the cream and honey into a saucepan and bring to a boil 3.
- 2
When the sugar is amber-colored, pour the boiling cream over it and stir with a whisk off the heat 4. Pour in the cold butter 5, the white chocolate 6.
- 3
Add a pinch of salt 7 and continue to stir with the whisk 8 until completely absorbed 9.
- 4
Transfer to a low container 10 covered with cling film and let it rest in the fridge for 2 hours 11. Take care of the cream: in a bowl, pour the mascarpone and cream 12.
- 5
Flavor with the seeds of the vanilla pod 13 and also add the sifted powdered sugar 14. Whip the mixture with an electric mixer 15.
- 6
The cream is ready 16, transfer it to a piping bag 17. Line a 30x9 pyramidal mold with parchment paper 18 19.
- 7
Make a first layer of cream inside the mold 20 to coat the edges 21.
- 8
With the help of a spatula, flatten the cream 22 and let it rest in the fridge for about 30 minutes. Once the caramel has cooled, transfer it to a bowl, whip it with an electric mixer 23, you will get a whipped caramel ganache 24.
- 9
Transfer the cream into the piping bag 25 and fill the inside of the mold 26 for the entire length 27.
- 10
Close with a layer of cream 28 and smooth the surface with a spatula 29. Set aside the remaining cream for the final touch. Let it rest in the freezer for 1 hour 30.
- 11
On the serving plate, place 11 Pavesini, turn the mold upside down 31 and unmold, remove the parchment paper 33.
- 12
Cover the sides with cocoa Pavesini 34 so as to cover the entire surface 35. Squeeze the remaining cream, creating tufts on top 36.
- 13
Garnish with currants 37 and rosemary sprigs 38. Let it rest in the fridge for 30 minutes and you can serve the Elf Tent with Pavesini 39.
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