How to Make an Easy Pavesini Icebox Cake in No-Time

This Pavesini Icebox Cake is an indulgent no-bake dessert that combines rich layers of mascarpone cream, whipped cream, and hazelnut spread with delicate cookies for the ultimate summer treat. It’s perfect for entertaining, holidays, or even a fun family snack. With its checkerboard cookie crust and double filling, it’s creamy, crunchy, and packed with chocolate-hazelnut flavor.

Why Everyone Will Love This Recipe

• No baking required, ideal for hot weather
• Creamy and crunchy layers with a chocolatey twist
• Kid-friendly and crowd-pleasing
• Easy to prepare ahead of time
• Beautiful checkerboard effect with two cookie types

What Is Pavesini Icebox Cake?

Pavesini cake is a layered dessert made with classic and cocoa Pavesini biscuits soaked in milk, then filled with alternating layers of mascarpone cream and hazelnut spread. The base and edges are lined with cookies, and the two-tone filling gives it a striking appearance. Once chilled, it sets into a sliceable, mousse-like treat that’s perfect served cold.

Pro Tips for the Best Result

• Use cold cream and mascarpone for easier whipping
• Soak the cookies quickly to prevent sogginess
• For more contrast, alternate cookie colors in a checkerboard pattern
• Add chocolate chips or fruit to the filling if desired
• Chill for at least 2 hours, but overnight is even better

Frequently Asked Questions

Can I make this cake without cocoa Pavesini?

Yes, use all classic Pavesini or replace with ladyfingers.

Can I use whipped topping instead of fresh cream?

Fresh cream gives a better texture, but whipped topping is acceptable.

How long does this cake last in the fridge?

Up to 2 days, tightly wrapped.

Can I freeze this dessert?

It's not ideal due to the mascarpone texture, but you can try freezing individual slices for up to 1 month.

What other spreads can I use?

Try pistachio cream, white chocolate spread, or peanut butter.

How to Store

Keep the Pavesini cake covered in the fridge for up to 2 days. Use an airtight container or cover the pan tightly with plastic wrap.

How to Freeze

To freeze, wrap individual portions in parchment and store in a zip-lock bag for up to 1 month. Thaw in the fridge overnight before serving.

How to Make The Best Icebox Cake

In a large bowl, beat the mascarpone with the condensed milk and cold whipping cream using an electric mixer until light and fluffy. Divide the cream mixture into two equal parts. To one half, add the hazelnut spread and gently fold it in until smooth.

Lightly dip cocoa Pavesini into cold milk and line the bottom of a 24 cm (9.5 inch) square springform pan. Arrange them tightly, side by side. Then, line the sides of the pan, alternating two classic Pavesini with one cocoa for a checkerboard effect.

Spread the hazelnut mascarpone cream evenly over the cookie base. Smooth with the back of a spoon.

Top with a layer of classic Pavesini, lightly dipped in milk. Then spread the plain mascarpone cream over the cookies.

Add another layer of dipped cookies, alternating colors for contrast. Fold the edge cookies inward to seal the top. Chill the cake in the refrigerator for at least 2 hours.

Once set, remove the cake from the pan and decorate the surface with swirls of hazelnut spread and a sprinkle of chopped hazelnuts.

Slice into squares and serve chilled.