No-bake dessert with Pavesini biscuits, white chocolate and blueberries
"Are you looking for a sweet and refreshing idea? The no-bake dessert with Pavesini biscuits, white chocolate, and blueberries is the answer! A triumph of flavor, easy and quick to prepare, perfect for wowing your guests or treating yourself. Discover this easy recipe for a Pavesini dessert that takes only 30 minutes to make!"
Dietary Information
Servings:
- 1
To prepare the no-bake dessert with Pavesini biscuits, white chocolate and blueberries, first chop the white chocolate 1 and melt it in a bain-marie or in the microwave. In a bowl, pour the mascarpone and fresh cream 2. Whip with an electric whisk 3.
- 2
You will need to obtain a frothy mousse 4. Scent with the lemon zest 5, then pour in the melted and cooled white chocolate 6, and add a pinch of salt.
- 3
Mix to combine well, then cover with plastic wrap and store in the refrigerator 7. Take care of the blueberry coulis: in a saucepan, pour the fresh blueberries 8 and the sugar 9.
- 4
Add the lemon juice 10 and cook for 7-10 minutes 11 until you get a puree 12.
- 5
Transfer the coulis into a bowl 13, let it cool, then cover with plastic wrap 14 and let it cool completely 14. Everything is ready to compose the desserts: take the mousse from the fridge and transfer it into a piping bag without a nozzle. Squeeze a first layer of mousse inside a 600 ml capacity cup 15.
- 6
Continue with a layer of blueberry sauce 16. Now take 3 Pavesini biscuits, dip them in milk for a moment 17 and then place them on top of the sauce to create a first layer 18.
- 7
Repeat the operation to create a double layer with another 3 Pavesini biscuits 19. To fill each cup we used 12 Pavesini biscuits. Add another layer of mousse 20 and one of sauce 21.
- 8
Complete with a second layer of biscuits, mousse 22 and sauce 23. The no-bake dessert with Pavesini biscuits, white chocolate and blueberries is ready, garnish it with fresh mint leaves and a Pavesino biscuit, then let it set for an hour in the fridge before serving 24.
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