Lay a sheet of plastic wrap on your work surface.
Quickly dip each Pavesini biscuit in milk (just a second—don’t soak too long or they’ll fall apart), then arrange them side by side in a rectangular layer on the plastic wrap. Build a compact base with no gaps.
2. Make the Cream Filling
In a large bowl, whip the heavy cream until soft peaks form.
In another bowl, mix the mascarpone with powdered sugar until smooth and creamy. Gently fold in the whipped cream to create a light, airy mixture.
Reserve a few spoonfuls for decoration.
3. Assemble the Roll
Spread the mascarpone cream evenly over the biscuit layer.
Scatter the mixed berries across the surface, pressing them lightly into the cream.
4. Roll It Up
Using the plastic wrap to help you, carefully roll the biscuits from one side to form a tight cylinder. Take your time to keep the shape compact.
Wrap the roll tightly in the plastic wrap and refrigerate for at least 3–4 hours (or overnight) until firm.
5. Decorate & Serve
Unwrap the chilled roll and place it on a serving plate.
Spread or pipe the reserved cream on top and decorate with fresh berries.
Slice into beautiful spirals and serve chilled.
Serving Suggestions
Serve with a cup of coffee, espresso, or afternoon tea for a perfect pairing. This dessert is especially refreshing in summer but delightful all year round.
Tips & Variations
Swap berries with sliced strawberries, peaches, or mango for a seasonal twist.
Add chocolate chips or crushed hazelnuts for extra texture.
For a lighter version, replace mascarpone with pastry cream or Greek yogurt.
Flavor the milk with a hint of vanilla or coffee for added depth.
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