Two-tone pavesini log: the recipe for a fresh and delicious dessert

Step 1

Grease the 21 x 11 x 7 centimeter mold with a drizzle of oil, then line it with transparent film1.

2nd step

Moisten the biscuits in the milk and place them at the bottom of the mold, alternating colors, flat side upwards.2.

Step 3

Proceed by also aligning the sides3.

Step 4

Pour the cold cream into a bowl, turn the electric whisk on medium speed and whip it until it is very frothy.4, but no soda.

Step 5

Then add the vanilla extract and condensed milk5.

Step 6

Whisk the mixture until stiff6.

Step 7

Pour half of the cream into the mold and level well with the back of a spoon7.

Step 8

Create another layer of milk-soaked biscuits8.

Step 9

Add the remaining cream9 until you reach the edge. Level with a spoon to even out the thickness.

Step 10

Finish with a final compact layer of pavesinidix, which will serve as a base once the cake is turned over.

Step 11

Cover with cling film11and let it rest in the refrigerator for at least 6 hours. Alternatively, you can place in the freezer for 3 hours.

Step 12

Once the resting time has elapsed, unmold the cake and invert it onto a serving plate. Garnish with tufts of whipped cream with icing sugar using a piping bag.12.

Step 13

Cut the two-tone pavesini log into slices and serve immediately. If it has been in the freezer, wait a few minutes for it to soften13.