Brazilian recipe
Creamy White Chocolate Pavê
A traditional Brazilian chilled dessert featuring layers of velvety white chocolate cream and biscuits, perfect for quick gatherings.
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Ingredients
1 tin double cream, drained of any liquid to ensure a thick consistency
1 tin condensed milk
400 g white chocolate, coarsely grated for texture
3 tins whole milk (use the empty condensed milk tin as a measure)
1/2 cup cornflour, to thicken the custard
2 packs ladyfinger biscuits (savoiardi)
1 tin condensed milk
400 g white chocolate, coarsely grated for texture
3 tins whole milk (use the empty condensed milk tin as a measure)
1/2 cup cornflour, to thicken the custard
2 packs ladyfinger biscuits (savoiardi)
Where to find ingredients
You can find condensed milk and double cream in the baking aisle of any standard supermarket. Ladyfingers are usually located in the biscuit or Italian specialty section. For the white chocolate, opt for high-quality baking bars found in the confectionery or baking section rather than lower-quality sweets. Cornflour is standard in the baking aisle, but ensure it is pure corn starch to avoid any unwanted flavours.
Preparation method
- Whisk the cornflour into two tins of the milk until completely smooth with no lumps
- In a saucepan over medium heat, combine the condensed milk and the milk-cornflour mixture, stirring constantly until it thickens into a glossy, consistent cream
- Remove from the heat and fold in half of the grated white chocolate, stirring until it has melted completely and is fully incorporated
- Allow the cream to cool down to room temperature
- Gently fold the double cream into the cooled white chocolate custard until you reach a smooth, uniform consistency
- Lightly soak the ladyfingers in the remaining tin of milk
- Arrange a layer of the soaked biscuits along the base of a large glass baking dish
- Spread half of the prepared white chocolate cream evenly over the biscuit layer
- Repeat the process with another layer of soaked biscuits and the remaining cream
- Finish the top by sprinkling the remaining grated white chocolate over the surface
- Refrigerate for at least 4 hours to allow the dessert to set and the flavours to meld before serving
Observations
This white chocolate pavê is a classic Brazilian no-bake dessert that strikes the perfect balance between creamy texture and the crunch of soaked biscuits. It is a no-fuss recipe that packs an intense white chocolate flavour, making it a crowd-pleaser for any celebration. Simply chill it well to let the layers set and you will have an impressive, decadent treat ready to serve.
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