Brazilian recipe
Easy Creamy White Chocolate Pavê
A beloved Brazilian-style dessert, this Pavê features luscious layers of white chocolate cream and biscuits—perfect for a quick family treat.
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Ingredients
1 tin of thick cream (creme de leite), to add richness
1 tin of condensed milk, the base for the cream
400 g white chocolate, coarsely grated for texture and flavour
3 tins of milk (measured using the empty condensed milk tin)
1/2 cup cornflour, used to thicken the cream
2 packs of sponge finger biscuits (biscoito tipo champanhe), for the layers
1 tin of condensed milk, the base for the cream
400 g white chocolate, coarsely grated for texture and flavour
3 tins of milk (measured using the empty condensed milk tin)
1/2 cup cornflour, used to thicken the cream
2 packs of sponge finger biscuits (biscoito tipo champanhe), for the layers
Where to find ingredients
Most ingredients are readily available in local supermarkets. For the 'biscoito tipo champanhe', look for sponge finger biscuits or ladyfingers in the biscuit aisle. If you can't find 'creme de leite', heavy whipping cream (with a high fat content) makes an excellent substitute to maintain the authentic richness. White chocolate is easy to find in the baking or confectionery section. If you have trouble finding authentic Brazilian-style ingredients, look for a local import shop or Latin American specialty grocer, but standard supermarket items like cornflour and condensed milk will work perfectly here.
Preparation method
- Dissolve the cornflour in two of the tins of milk, whisking well until smooth and lump-free
- Pour the condensed milk and the milk-cornflour mixture into a saucepan over medium heat, stirring constantly until it thickens into a glossy, consistent cream
- Take the pan off the heat and stir in half of the grated white chocolate, mixing until completely melted and well incorporated
- Set the cream aside to cool down entirely
- Gently fold the thick cream into the cooled white chocolate base until the mixture is uniform and smooth
- Briefly dip the sponge finger biscuits into the remaining milk
- Line the base of a large glass baking dish with a single layer of the moistened biscuits
- Spread half of the prepared white chocolate cream evenly over the biscuit layer
- Repeat the layers once more with the remaining soaked biscuits and the rest of the cream
- Finish by scattering the remaining grated white chocolate over the top
- Pop it into the fridge for at least 4 hours to firm up before serving for the best possible texture
Observations
The White Chocolate Pavê is a classic Brazilian no-bake dessert that brings together a smooth, velvety cream and the satisfying crunch of biscuits. This recipe is a practical way to whip up something truly special for any gathering. Using simple pantry staples, you'll create a layered masterpiece with an irresistible, indulgent flavour that's best enjoyed chilled.
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