Nutella and Mascarpone filled Pavesini Cookies, the perfect bite sized treat that requires just a few minutes of preparation and no baking required! These delicious Nutella and mascarpone filled cookie sandwiches are coated in coconut flakes giving them a crunchy texture.
Nutella and Mascarpone filled Pavesini Cookies are the perfect treat if you’re looking for a quick, no-bake last minute dessert! If you are fond of tiramisu and thought that was easy to make, just wait until you try these!
I first discovered these delicious little bites while vacationing in Sicily a few summers ago. My family and I were at a restaurant with about thirty members of my extended family enjoying a never ending feast that I will never forget. I thought I was way too stuffed for dessert until my cousin pulled out a tray of these. Just a small, light treat, right?
I can’t believe I had never seen these before. Pavesini cookies, nutella, mascarpone cheese and shredded coconut. What a perfect combination and so incredibly easy to make!
Here’s why you need to try out this recipe:
- Cause these tasty little bites take minutes to prepare.
- Absolutely no baking is required!
- It’s perfect for warm weather when you don’t want to turn on the oven and crave a little something sweet.
- It’s a great way to get the kids involved in the kitchen.
- And best of all everyone will love them, children and adults alike!
What are Pavesini cookies?
Pavesini cookies, also known as lady fingers, are thin crisp Italian cookies. They are also sometimes used for making tiramisu, although I prefer savoiardi.
Pavesini are imported from Italy and can be found in the cookie aisle of most Italian grocery stores. You can also purchase them here.
They are perfect for this recipe since due to their crisp texture they will not crumble when dipped in milk. Therefore, I do not recommend savoiardi cookies for this recipe.
Any thin, crisp tea cookies will do if you can’t find Pavesini cookies. Be sure to dredge them lightly in milk to avoid them absorbing too much liquid and falling apart.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Nutella and Mascarpone filled Pavesini Cookies:
Here’s what you’ll need:
- Pavesini cookies
- Nutella: or chocolate hazelnut spread of your choice
- Mascarpone cheese: at room temperature so it’s easier to spread
- Milk: for dredging, or a combination of milk and coffee it you prefer.
- Coconut flakes: sweetened or unsweetened
To assemble:
Spread some Nutella on a Pavesini cookie (as thick a layer as you’d like!). Spread mascarpone cheese on a second Pavesini.
Press both cookies together to form a sandwich.
Dip both sides in milk.
Dredge all sides in coconut flakes.
Place in the refrigerator for about half an hour before serving. You want the cookies to soak up the milk and soften up before serving and, in my opinion, they taste better chilled. 
A few tips and suggestions:
- If you’re serving them to children, allergies to nuts may be a concern. However, you can easily find nut-free chocolate spreads in most grocery stores.
- The Pavesini may be dipped in a combination of milk and espresso coffee. Allow the coffee/milk mixture to cool before dipping the cookies.
- Instead of coconut flakes, dredge the bites in finely chopped nuts of your choice.
- If desired dust lightly with cocoa powder for a lovely presentation and extra chocolate flavor.
- Keep leftovers refrigerated for up to 3 days.
Nutella and Mascarpone filled Pavesini Cookies, a must try treat! If you give this easy recipe a try, please let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later. Buon appetito!
Here are more quick and easy no bake desserts for you to check out!
Ingredients
- 24 Pavesini cookies (lady fingers) approximately 2 inches long
- 1/4 cup Nutella
- 1/4 cup mascarpone cheese at room temperature
- 1/4 cup milk
- 1/2 cup shredded coconut sweetened or unsweetened
Instructions
- Pour milk in a bowl and shredded coconut in a second dish.
- Spread Nutella on a Pavesini cookie, spread mascarpone on a second Pavesini. Press together to form a sandwich.
- Dip both sides in the milk, then dredge in the shredded coconut.
- Refrigerate for about half an hour before serving.
Notes
- If you're serving them to children, allergies to nuts may be a concern. However, you can easily find nut-free chocolate spreads in most grocery stores.
- The Pavesini may be dipped in a combination of milk and espresso coffee. Allow the coffee/milk mixture to cool before dipping the cookies.
- Instead of coconut flakes, dredge the bites in finely chopped nuts of your choice.
- If desired dust lightly with cocoa powder for a lovely presentation and extra chocolate flavor.
- Keep leftovers refrigerated for up to 3 days.
- Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Nutrition
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
A perfect dessert, everyone should try this recipe!
What a delightful fuss free treat these are especially with the warmer temperatures when we are much more reluctant to turn on the oven! And lovely photos Nadia! ????