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Brazilian recipe

Creamy Nut Pavê (Pavê de castanha)

A creamy, homemade nut pavê layered with biscuits. A traditional Brazilian dessert, perfect for any special occasion.

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20 min preparation 12 portions 178 product views
Creamy Nut Pavê (Pavê de castanha)

Ingredients

300 ml whole milk
1 package of maizena or maria biscuits
250 g cashew nuts (or Brazil nuts)
6 egg yolks, sifted
1 can of heavy cream, drained of whey
2 cups refined sugar
250 g unsalted butter, at room temperature

Where to find ingredients

You can find all ingredients at local supermarkets, greengrocers, or traditional food markets. For the biscuits, any plain, lightly sweetened tea biscuit works as a perfect substitute if Maizena or Maria biscuits are unavailable.

Preparation method

  1. Grind the nuts in a blender until they become a fine crumb.
  2. In a saucepan, mix the ground nuts with the heavy cream and a pinch of salt.
  3. Place over low heat, stirring constantly, until it thickens slightly.
  4. Remove from the heat and set aside to cool.
  5. In a large bowl, beat the sifted egg yolks with the butter and sugar until you obtain a light and fluffy cream.
  6. Gently fold the nut and cream mixture into the egg yolk cream, stirring from bottom to top to maintain the lightness.
  7. In a deep plate, prepare a mixture with a little milk and a few spoonfuls of the nut cream to moisten the biscuits.
  8. At the bottom of a glass dish or tray, make a layer with the biscuits moistened in the milk.
  9. Cover with a layer of the nut cream.
  10. Repeat the layers of biscuits and cream until all ingredients are used, finishing with a layer of cream.
  11. If desired, sprinkle chopped nuts on top.
  12. Cover the dish with plastic wrap and place in the freezer for at least 4 hours, or until well set.

Observations

This nut pavê recipe is a classic that appeals to everyone. It is a practical dessert, made with ingredients easily found in local markets. It is perfect for those looking for a delicious treat without complications, ideal to serve after lunch or for a special afternoon snack.
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Preparation method

Step-by-step images

Step 1

Grind the nuts in a blender until they become a fine crumb.

Grind the nuts in a blender until they become a fine crumb.
Step 2

In a saucepan, mix the ground nuts with the heavy cream and a pinch of salt.

In a saucepan, mix the ground nuts with the heavy cream and a pinch of salt.
Step 3

Place over low heat, stirring constantly, until it thickens slightly.

Place over low heat, stirring constantly, until it thickens slightly.
Step 4

Remove from the heat and set aside to cool.

Remove from the heat and set aside to cool.
Step 5

In a large bowl, beat the sifted egg yolks with the butter and sugar until you obtain a light and fluffy cream.

In a large bowl, beat the sifted egg yolks with the butter and sugar until you obtain a light and fluffy cream.
Step 6

Gently fold the nut and cream mixture into the egg yolk cream, stirring from bottom to top to maintain the lightness.

Gently fold the nut and cream mixture into the egg yolk cream, stirring from bottom to top to maintain the lightness.
Step 7

In a deep plate, prepare a mixture with a little milk and a few spoonfuls of the nut cream to moisten the biscuits.

In a deep plate, prepare a mixture with a little milk and a few spoonfuls of the nut cream to moisten the biscuits.
Step 8

At the bottom of a glass dish or tray, make a layer with the biscuits moistened in the milk.

At the bottom of a glass dish or tray, make a layer with the biscuits moistened in the milk.
Step 9

Cover with a layer of the nut cream.

Cover with a layer of the nut cream.
Step 10

Repeat the layers of biscuits and cream until all ingredients are used, finishing with a layer of cream.

Repeat the layers of biscuits and cream until all ingredients are used, finishing with a layer of cream.
Step 11

If desired, sprinkle chopped nuts on top.

If desired, sprinkle chopped nuts on top.
Step 12

Cover the dish with plastic wrap and place in the freezer for at least 4 hours, or until well set.

Cover the dish with plastic wrap and place in the freezer for at least 4 hours, or until well set.
Final result

Creamy Nut Pavê (Pavê de castanha)

Creamy Nut Pavê (Pavê de castanha)

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