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Brazilian recipe

Creamy Cashew Pavé (Pavê cremoso de castanha)

A homemade cashew pavé with a creamy texture and biscuits. A classic Brazilian dessert that fits any occasion.

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20 min preparation 12 portions 132 product views
Creamy Cashew Pavé (Pavê cremoso de castanha)

Ingredients

300 ml whole milk
1 packet of cornstarch biscuits or Maria biscuits
250 g cashew nuts (or Brazil nuts)
6 strained egg yolks
1 can cream with whey removed
2 cups granulated sugar
250 g unsalted butter, at room temperature

Where to find ingredients

Look for the biscuits, cream, butter, milk, sugar, and eggs in the dairy, baking, and biscuit aisles of any supermarket. For the cashews, check the nuts section or bulk-food stalls; if needed, roasted cashews can be used as a substitute, but the ideal ingredient is unsalted cashew nuts.

Preparation method

  1. Blend the cashews in a blender until they become a fine crumb.
  2. In a saucepan, mix the crushed cashews with the cream and a pinch of salt.
  3. Cook 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 strained egg yolks with the butter and sugar until light and fluffy.
  6. Gently fold the cashew and cream mixture into the egg-yolk cream, stirring from the bottom up so it stays airy.
  7. In a deep dish, mix a little milk with a few spoonfuls of the cashew cream to moisten the biscuits.
  8. At the bottom of a baking dish, arrange a layer of biscuits moistened with the milk mixture.
  9. Cover with a layer of cashew cream.
  10. Repeat the biscuit and cream layers until all the ingredients are used, finishing with a layer of cream.
  11. If you like, sprinkle chopped cashews on top.
  12. Cover the baking dish with cling film and freeze for at least 4 hours, or until firmly set.

Observations

This cashew pavé is a classic that pleases everyone. It is a practical dessert made with ingredients you can easily find at the market. Perfect for anyone who wants a tasty sweet without any fuss, ideal for serving after lunch or at a special afternoon snack.
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Preparation method

Step-by-step images

Step 1

Blend the cashews in a blender until they become a fine crumb.

Blend the cashews in a blender until they become a fine crumb.
Step 2

In a saucepan, mix the crushed cashews with the cream and a pinch of salt.

In a saucepan, mix the crushed cashews with the cream and a pinch of salt.
Step 3

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

Cook 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 strained egg yolks with the butter and sugar until light and fluffy.

In a large bowl, beat the strained egg yolks with the butter and sugar until light and fluffy.
Step 6

Gently fold the cashew and cream mixture into the egg-yolk cream, stirring from the bottom up so it stays airy.

Gently fold the cashew and cream mixture into the egg-yolk cream, stirring from the bottom up so it stays airy.
Step 7

In a deep dish, mix a little milk with a few spoonfuls of the cashew cream to moisten the biscuits.

In a deep dish, mix a little milk with a few spoonfuls of the cashew cream to moisten the biscuits.
Step 8

At the bottom of a baking dish, arrange a layer of biscuits moistened with the milk mixture.

At the bottom of a baking dish, arrange a layer of biscuits moistened with the milk mixture.
Step 9

Cover with a layer of cashew cream.

Cover with a layer of cashew cream.
Step 10

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

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

If you like, sprinkle chopped cashews on top.

If you like, sprinkle chopped cashews on top.
Step 12

Cover the baking dish with cling film and freeze for at least 4 hours, or until firmly set.

Cover the baking dish with cling film and freeze for at least 4 hours, or until firmly set.
Final result

Creamy Cashew Pavé (Pavê cremoso de castanha)

Creamy Cashew Pavé (Pavê cremoso de castanha)

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