Brazilian recipe
Creamy White Chocolate Pavê
A traditional Brazilian chilled dessert featuring luscious layers of cream, biscuits, and white chocolate. Simple, elegant, and perfect for any gathering.
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Ingredients
1 tin all-purpose cream (chilled and drained of excess whey)
1 tin sweetened condensed milk
400 g white chocolate, coarsely grated
3 tins whole milk (use the condensed milk tin to measure)
1/2 cup cornflour
2 packets ladyfinger biscuits (biscoito tipo champanhe)
1 tin sweetened condensed milk
400 g white chocolate, coarsely grated
3 tins whole milk (use the condensed milk tin to measure)
1/2 cup cornflour
2 packets ladyfinger biscuits (biscoito tipo champanhe)
Where to find ingredients
You can find most of these ingredients at local supermarkets in Fiji. Sweetened condensed milk, all-purpose cream (often labelled as 'nestlé cream' or similar), cornflour, and white chocolate are staples in the baking or canned goods aisles of major grocers like Shop N Save, RB Patel, or NewWorld. Ladyfinger biscuits (often sold as 'Savoiardi') can usually be found in the biscuit aisle or the international/gourmet section of larger supermarkets in Suva or Nadi. If you cannot find ladyfingers, a simple plain sponge biscuit is a good substitute.
Preparation method
- Dissolve the cornflour in two tins of milk, stirring until completely smooth
- Pour the mixture into a saucepan along with the condensed milk and cook over medium heat, stirring constantly until it thickens into a rich, consistent cream
- Remove from the heat and fold in half of the grated white chocolate, stirring until it has melted and is well incorporated into the cream
- Allow the cream to cool down completely
- Gently fold the all-purpose cream into the cooled white chocolate base until the texture is smooth and uniform
- Quickly dip the ladyfinger biscuits into the remaining tin of milk
- Line the bottom of a large glass baking dish or serving tray with a layer of the soaked biscuits
- Spread half of the cream evenly over the biscuit layer
- Repeat the process, creating another layer of soaked biscuits and topping with the remaining cream
- Finish by sprinkling the reserved grated white chocolate over the top
- Chill in the fridge for at least 4 hours before serving, allowing it to set properly for the best texture
Observations
The Pave de Chocolate Branco is a much-loved classic in Brazil, celebrated for its velvety texture and rich white chocolate flavor. This dessert is a fantastic, no-fuss treat that brings people together. By layering a smooth, homemade cream with biscuits, you get a beautiful balance of crunch and creaminess that is best enjoyed straight from the fridge—a guaranteed crowd-pleaser for your next family get-together.
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