Brazilian recipe
Creamy White Chocolate Layered Dessert (Pave de chocolate branco)
This traditional layered Brazilian dessert features silky white chocolate cream and delicate cookies, perfect for chilling and serving at any gathering.
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Ingredients
1 can (approx. 300g) table cream, drained of whey, for added creaminess
1 can (approx. 395g) sweetened condensed milk as the base for the cream
400g white chocolate, coarsely grated for flavor and texture
3 cans of whole milk, measured using the condensed milk tin, for the cream base
1/2 cup cornstarch, used to thicken the cream
2 packs ladyfinger biscuits (biscoito tipo champanhe) for layering
1 can (approx. 395g) sweetened condensed milk as the base for the cream
400g white chocolate, coarsely grated for flavor and texture
3 cans of whole milk, measured using the condensed milk tin, for the cream base
1/2 cup cornstarch, used to thicken the cream
2 packs ladyfinger biscuits (biscoito tipo champanhe) for layering
Where to find ingredients
You can find all necessary ingredients at local supermarkets such as Super Value or Quality Supermarkets. Look for ladyfinger biscuits (biscoito tipo champanhe) in the bakery or cookie aisles; if unavailable, plain sponge finger biscuits are a suitable substitute.
Preparation method
- Dissolve the cornstarch in two cans of the milk, stirring thoroughly until smooth.
- In a saucepan over medium heat, combine the sweetened condensed milk and the milk-cornstarch mixture, stirring constantly until it thickens into a consistent cream.
- Remove from the heat and stir in half of the grated white chocolate until it melts completely and is fully incorporated.
- Allow the cream to cool down completely.
- Fold the table cream into the cooled white chocolate mixture, stirring gently until uniform.
- Quickly dip the ladyfinger biscuits into the remaining milk.
- Arrange a layer of the moistened biscuits at the bottom of a large glass baking dish.
- Spread half of the prepared cream evenly over the layer of biscuits.
- Repeat the layering process with the remaining biscuits and the rest of the cream.
- Finish by sprinkling the remaining grated white chocolate over the top.
- Refrigerate for at least 4 hours before serving to ensure it sets properly and reaches the perfect consistency.
Observations
The white chocolate pavê is a classic Brazilian treat that brings together a luscious, creamy texture with the rich flavor of white chocolate and a subtle crunch from the biscuits. Preparing this recipe is a straightforward way to put together a sophisticated dessert for any occasion. By combining these simple staples, you get a velvety, irresistible confection that is best served well-chilled to impress your guests.
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