Pavesini with Mascarpone, Yogurt and Nectarines Recipe

This is a really summer light dessert. You can use any stone fruit – peaches, plums or apricots would also be lovely – whatever you have available.

Pavesini biscuits are used in Tiramisu in Italy instead of the Savoiardi finger biscuits. You’ll find them in an Italian delicatessen such as The Re Store in Northbridge, Perth. Alternatively use Savoiardi but cut them lengthways so they are thinner.

Serves 8-10


  •  ½ box pavesini biscuits
  • 250 g mascarpone
  • 250 g natural yogurt
  • 4 eggs
  • 4 tblsp castor sugar
  • 425 g canned peaches



Separate the eggs and whisk together in a bowl, the yolks and sugar until they become thick and pale in colour.

Mix the mascarpone and yogurt together until smooth. Meanwhile, reserve the juice from the peaches. Cut the peaches into small pieces and fold this through your yogurt mixture.

Whip your egg whites, until they become fluffy, then fold into the yogurt mixture.  To assemble the dessert, simply dip the biscuits into the reserved peach juice and cover the base of a square pyrex dish with your first layer of biscuits.  Top with a third of the yogurt mixture and then repeat the layers of biscuits and yogurt mixture 3 times.  Leave in the fridge until you are ready to serve.

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