Brazilian recipe
Creamy White Chocolate Layered Dessert (Pave de chocolate branco)
This classic white chocolate pavê is a traditional Brazilian dessert featuring layers of velvety cream, soaked biscuits, and chocolate shavings, perfect for any gathering.
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Ingredients
1 can of heavy cream (drained of whey) for added richness
1 can of sweetened condensed milk, the base for the cream
400 g of coarse-grated white chocolate for flavor and texture
3 cans of milk (using the empty condensed milk can as a measure)
1/2 cup of cornstarch to thicken the cream base
2 packs of ladyfinger biscuits (biscoito champanhe) for the layers
1 can of sweetened condensed milk, the base for the cream
400 g of coarse-grated white chocolate for flavor and texture
3 cans of milk (using the empty condensed milk can as a measure)
1/2 cup of cornstarch to thicken the cream base
2 packs of ladyfinger biscuits (biscoito champanhe) for the layers
Where to find ingredients
You can find these ingredients at local supermarkets or grocery shops. Look for sweetened condensed milk in the baking aisle, and ladyfinger biscuits (biscoito champanhe) in the cookie or specialty international section. If ladyfingers are unavailable, standard sponge biscuits or tea biscuits serve as a suitable substitute.
Preparation method
- Dissolve the cornstarch in two cans of milk, stirring thoroughly until smooth.
- Place a saucepan over medium heat with the condensed milk and the milk-cornstarch mixture, stirring constantly until it thickens into a consistent cream.
- Remove from heat and stir in half of the grated white chocolate until it is completely melted and incorporated.
- Allow the cream to cool down completely.
- Gently fold the heavy cream into the cooled white chocolate base until the mixture is uniform.
- Lightly soak the ladyfinger biscuits in the remaining milk.
- Line the bottom of a large glass baking dish with a single layer of the soaked biscuits.
- Spread half of the prepared cream evenly over the biscuit base.
- Repeat the layers, alternating between soaked biscuits and the remaining cream.
- Finish by sprinkling the leftover grated white chocolate over the top.
- Refrigerate for at least 4 hours before serving to ensure the dessert sets properly and achieves the best texture.
Observations
White chocolate pavê is a beloved Brazilian treat that perfectly balances a rich, creamy consistency with the satisfying crunch of biscuits. Preparing this recipe is a straightforward way to create a decadent sweet for any special occasion. The combination of simple pantry staples results in a smooth texture and irresistible flavor, making it an ideal choice to chill and serve for an impressive finish to your meal.
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