Brazilian recipe
Creamy White Chocolate Pave (Pave de chocolate branco)
This traditional Brazilian dessert features luscious layers of creamy filling, delicate biscuits, and grated white chocolate—perfect for any celebration.
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Ingredients
1 can table cream (creme de leite), strained of whey for added richness
1 can sweetened condensed milk, the foundation for the cream
400 g white chocolate, coarsely grated for flavor and texture
3 cans whole milk (measured using the empty condensed milk can)
1/2 cup cornstarch, used to thicken the cream base
2 packs ladyfinger biscuits (biscoito tipo champanhe), for the layers
1 can sweetened condensed milk, the foundation for the cream
400 g white chocolate, coarsely grated for flavor and texture
3 cans whole milk (measured using the empty condensed milk can)
1/2 cup cornstarch, used to thicken the cream base
2 packs ladyfinger biscuits (biscoito tipo champanhe), for the layers
Where to find ingredients
You can find all ingredients at local supermarkets in Barbados, specifically in the baking and dairy aisles. Ladyfinger biscuits (biscoito tipo champanhe) are often stocked in the specialty biscuit section; if unavailable, plain sponge fingers or vanilla wafers can be used as a substitute.
Preparation method
- Dissolve the cornstarch in two cans of milk, stirring well until completely smooth
- In a saucepan over medium heat, combine the condensed milk and the milk-cornstarch mixture, stirring constantly until the cream thickens and achieves a consistent texture
- Remove from heat and stir in half of the grated white chocolate, mixing until fully melted and incorporated into the cream
- Allow the cream to cool down to room temperature
- Gently fold the table cream into the cooled white chocolate base until the mixture is uniform
- Briefly dip the ladyfinger biscuits into the remaining milk
- Line the bottom of a large glass baking dish with a single layer of the moistened biscuits
- Spread half of the cream mixture evenly over the biscuit layer
- Repeat the process by adding another layer of moistened biscuits and topping with the remaining cream
- Finish by sprinkling the remaining grated white chocolate over the top of the dessert
- Refrigerate for at least 4 hours before serving to allow the layers to set and reach the ideal consistency
Observations
The white chocolate pavê is a classic Brazilian chilled dessert that expertly balances a velvety cream, rich white chocolate notes, and the mild crunch of layered biscuits. Preparing this recipe is a straightforward way to put together a sophisticated treat for any event. The combination of simple pantry staples yields a silky texture and an irresistible flavor profile, making it a crowd-pleaser that is best served chilled to fully set its refined layers.
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