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No-Bake "Ice Queen" Birthday Cake with Pavesini, Mascarpone and Blueberries · GialloZafferano.com

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  Speaker 1: No-Bake Ice Queen Birthday Cake with Pavezini, Mascarpone, and Blueberries
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  Speaker 1: is a layered icebox cake. It has three creams in
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  Speaker 1: shades of white and blue, fresh blueberries, and soft pavezini biscuits.
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  Speaker 1: The cake chills in the refrigerator, not in the oven,
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  Speaker 1: and is decorated with marshmallow flowers and themed pavezini. For
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  Speaker 1: an 8x8 inch pan, for about 10 servings, you need
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  Speaker 1: Prep time 60 minutes plus at least 2 hours of
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  Speaker 1: chilling in the refrigerator. Ingredients for the cake layers. Pavizzini biscuits, 72.
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  Speaker 1: Mascarpone cheese, 2.7 cups.
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  Speaker 2: 600 grams. Fresh liquid cream, 2 1⁄2 cups, 600 grams.
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  Speaker 2: Coconut yogurt, 1⁄2 cup, 120 grams. Powdered sugar, 1 1⁄8 cups,
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  Speaker 2: 140 grams. Whole milk. 0.4 cup, 100 grams. Blueberries, 1
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  Speaker 2: 1⁄2 cup, 80 grams. Spirulina-based food coloring, 2 1⁄2 teaspoons,
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  Speaker 2: 12 grams. Ingredients for decorating. Pavizzini biscuits, 32. Marshmallows, 3.
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  Speaker 2: White chocolate, 1.8 ounces, 50 grams. Shredded coconut as needed.
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  Speaker 2: Colored candies as needed. red, yellow, candy eyes, and snowflake-shaped candies.
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  Speaker 2: Start with the cream. In a large bowl, combine the
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  Speaker 2: mascarpone and the coconut yogurt. Add the powdered sugar and
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  Speaker 2: the fresh liquid cream. Beat with electric whisks for a
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  Speaker 2: few minutes until the mixture becomes fluffy and firm. Divide
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  Speaker 2: this cream into three bowls. Keep one bowl plain. This
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  Speaker 2: will be the white cream. Take the second bowl. Add
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  Speaker 2: three grams of spirulina food coloring. Mix until you obtain
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  Speaker 2: a pastel blue shade.
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  Speaker 1: Add the blueberries.
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  Speaker 2: Gently fold them in without crushing them. Set this light
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  Speaker 2: blue cream aside. Take the third bowl. Add the remaining
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  Speaker 2: nine grams of spirulina food coloring. Mix until you obtain
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  Speaker 2: a more intense blue color. Set this dark blue cream aside.
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  Speaker 2: Prepare the pan and assemble the layers. Pour the whole
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  Speaker 2: milk into a shallow dish. Quickly dip the pavizzini biscuits
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  Speaker 2: in the milk one at a time without soaking them
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  Speaker 2: too much. Line the base of the 8 by 8
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  Speaker 2: inch pan with 24 milk-dipped pavizzini side by side. Spread
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  Speaker 2: all of the dark blue cream over this first layer.
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  Speaker 2: Smooth the surface carefully. Create a second layer with another
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  Speaker 2: 24 pavizzini quickly dipped in milk. Spread the light blue
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  Speaker 2: cream with blueberries over this layer. Level the surface gently.
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  Speaker 2: Create a third and final biscuit layer with the last
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  Speaker 2: 24 pavizzini dipped in milk. Cover the top with the
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  Speaker 2: white cream. Smooth the surface well. Place the pan in
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  Speaker 2: the refrigerator and let the cake set for at least
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  Speaker 2: two hours. While the cake chills, prepare the decorations. Melt
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  Speaker 2: the white chocolate in a small bowl. Take four pavizzini
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  Speaker 2: biscuits for the face decorations. Using a toothpick, place two
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  Speaker 2: small drops of melted white chocolate on the top side
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  Speaker 2: of one pavizzino where the eyes will go. Attach two
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  Speaker 2: candy eyes on the chocolate drops. On the same pavizzino,
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  Speaker 2: add a drop of chocolate in the center and attach
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  Speaker 2: a red candy as a nose. On a second pavizzino,
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  Speaker 2: again place two small drops of chocolate and attach two
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  Speaker 2: candy eyes. Add another drop of chocolate below the eyes
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  Speaker 2: and attach a carrot-shaped candy as a nose. Turn both
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  Speaker 2: decorated pavizzini over. Spread melted white chocolate on the undecorated
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  Speaker 2: side of each one. Attach each of them to the
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  Speaker 2: top side of a plain pavizzino to form double-thick biscuits.
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  Speaker 2: Set these two faces aside. Now decorate the remaining pavizzini
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  Speaker 2: for the sides. Dip one end of each pavizzino in
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  Speaker 2: the remaining melted white chocolate. Place them on a tray
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  Speaker 2: lined with parchment paper, with the chocolate-coated end facing up.
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  Speaker 2: Immediately place snowflake-shaped sprinkles on the chocolate. Put the tray
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  Speaker 2: in the refrigerator so the chocolate sets. Prepare the marshmallow flowers.
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  Speaker 2: Cut each marshmallow into four pieces. Open each piece slightly,
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  Speaker 2: shaping it like a flower. Place a small drop of
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  Speaker 2: melted white chocolate in the center of each flower. Press
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  Speaker 2: a yellow candy into the center to form the pistol.
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  Speaker 2: Let the marshmallow flowers set. When the chilling time has passed,
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  Speaker 2: remove the cake from the refrigerator. Take it out of
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  Speaker 2: the pan carefully and place it on a serving dish.
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  Speaker 2: Take the snowflake-decorated pavizzini. Place them vertically all around the
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  Speaker 2: edge of the cake, with the decorated end facing up,
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  Speaker 2: to form a border. Sprinkle the top surface of the
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  Speaker 2: cake with shredded coconut, as if it were snow. Place
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  Speaker 2: the two pavizzini with eyes and noses on top of
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  Speaker 2: the cake as character decorations. Add the marshmallow flowers on
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  Speaker 2: the surface, arranging them as you prefer. The no-bake Ice
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  Speaker 2: Queen Birthday Cake with pavizzini, mascarpone, and blueberries is now
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  Speaker 2: ready to be brought to the table, served, and sliced.
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  Speaker 2: You store any leftovers in the refrigerator for up to
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  Speaker 2: two days. You do not freeze this cake.