Step 2
Soak the biscuits in milk and arrange them on the bottom of the mold, alternating the colors, with the flat side facing upwards 2.
Step 3
Proceed by lining the sides as well 3.
Step 4
Pour the very cold cream into a bowl, turn on the electric whisk at medium speed and whip it until it is very frothy 4, but not firm.
Step 5
Then add the vanilla extract and the condensed milk 5.
Step 6
Whip the mixture until stiff 6.
Step 7
Pour half of the cream into the mold and level it well with the back of a spoon 7.
Step 8
Create another layer of biscuits soaked in milk 8.
Step 9
Add the remaining cream 9, until you reach the edge. Level it with a spoon to make it even.
Step 10
Finish with a final compact layer of ladyfingers 10, which will serve as a base once the cake is turned upside down.
Step 11
Cover with cling film 11 and leave to rest in the refrigerator for at least 6 hours. Alternatively, you can place it in the freezer for 3 hours.
Step 12
After the resting time, remove the cake from the mold, turning it upside down onto a serving plate. Garnish with tufts of cream, whipped with icing sugar, using a piping bag 12.
Step 13
Cut the two-tone Pavesini log into slices and serve immediately. If it has rested in the freezer, wait a few minutes for it to soften 13.
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