Brazilian recipe
Creamy White Chocolate Pavê
A traditional Brazilian chilled dessert featuring layers of silky cream, biscuits, and shaved white chocolate. Perfect for a quick, no-fuss party treat.
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Ingredients
1 tin thickened cream (drained of whey), to ensure a velvety texture
1 tin sweetened condensed milk, the foundation of the cream
400 g white chocolate, roughly grated for texture and flavour
3 tins milk (using the empty condensed milk tin as a measure), for the cream base
1/2 cup cornflour, to thicken the custard base
2 packets savoiardi biscuits (often called sponge fingers), for layering
1 tin sweetened condensed milk, the foundation of the cream
400 g white chocolate, roughly grated for texture and flavour
3 tins milk (using the empty condensed milk tin as a measure), for the cream base
1/2 cup cornflour, to thicken the custard base
2 packets savoiardi biscuits (often called sponge fingers), for layering
Where to find ingredients
Sweetened condensed milk and thickened cream can be found in the baking aisle of any major Australian supermarket. For savoiardi (sponge fingers), check the biscuit aisle or the international section. High-quality white chocolate blocks for grating are available in the confectionery aisle. Cornflour is a standard pantry staple found in the baking section of any local grocery store.
Preparation method
- Whisk the cornflour into two tins of milk until completely smooth and free of lumps
- In a saucepan over medium heat, combine the sweetened condensed milk and the milk-cornflour mixture, stirring constantly until it thickens into a glossy, consistent cream
- Take the pan off the heat and fold in half of the grated white chocolate, stirring until it melts and is fully incorporated
- Set the cream aside to cool down completely
- Gently fold the thickened cream into the cooled white chocolate mixture until smooth and uniform
- Briefly dip the biscuits into the remaining tin of milk
- Line the bottom of a large glass baking dish or trifle bowl with a layer of the milk-soaked biscuits
- Spread half of the prepared white chocolate cream evenly over the biscuit layer
- Repeat the layering process with the remaining soaked biscuits and the rest of the cream
- Finish the dessert by scattering the remaining grated white chocolate over the top
- Pop it into the fridge for at least 4 hours before serving to let it firm up and reach the perfect chilled texture
Observations
The Brazilian Pavê is a classic chilled dessert that perfectly balances a luscious, velvety cream with the gentle crunch of biscuits. Bringing this recipe together is a practical way to whip up something special for any occasion. With simple pantry staples, you get a smooth, melt-in-the-mouth texture and an irresistible flavour that's best enjoyed straight from the fridge—sure to impress your guests.
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