Brazilian recipe
Creamy Homemade Cashew Nut Pave
A luxurious and creamy Brazilian-style layered dessert. This easy homemade pave combines crunchy nuts with delicate biscuits for the perfect sweet treat.
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Ingredients
300 ml whole milk
1 packet plain wine biscuits or digestive biscuits
250 g raw cashew nuts (or Brazil nuts)
6 egg yolks, passed through a fine-mesh sieve
1 can (approx. 300 ml) thickened cream, drained of whey
2 cups caster sugar
250 g unsalted butter, softened at room temperature
1 packet plain wine biscuits or digestive biscuits
250 g raw cashew nuts (or Brazil nuts)
6 egg yolks, passed through a fine-mesh sieve
1 can (approx. 300 ml) thickened cream, drained of whey
2 cups caster sugar
250 g unsalted butter, softened at room temperature
Where to find ingredients
You can source these ingredients at any major New Zealand supermarket (such as Pak'nSave, New World, or Countdown). Look for raw cashews or Brazil nuts in the baking or bulk health food aisle. Use standard 'Wine Biscuits' or 'Digestives' as a substitute for the traditional Brazilian 'maisena' biscuit. Thickened cream is found in the dairy fridge section.
Preparation method
- Blitz the nuts in a food processor until they reach a fine, crumb-like consistency.
- In a small saucepan, combine the ground nuts with the thickened cream and a pinch of salt.
- Place over low heat, stirring constantly, until the mixture begins to thicken slightly.
- Remove from the heat and set aside to cool completely.
- In a large mixing bowl, beat the sieved egg yolks with the butter and sugar until the mixture is pale, airy, and fluffy.
- Gently fold the cooled nut and cream mixture into the yolk base, using a spatula to move from the bottom up to ensure you maintain the aeration.
- In a shallow bowl, mix a splash of milk with a spoonful of the nut cream to create a dipping liquid for the biscuits.
- Arrange a layer of the dampened biscuits across the base of a rectangular glass dish or ceramic baking tray.
- Spread a generous layer of the nut cream over the biscuits.
- Continue alternating layers of soaked biscuits and cream until all ingredients are used, finishing with a final smooth layer of cream on top.
- Garnish the surface with a scattering of roughly chopped nuts if desired.
- Cover the dish with cling film and place in the freezer for at least 4 hours, or until the dessert is firm and set.
Observations
This cashew nut pave is a true classic that never fails to impress. It is a wonderfully straightforward dessert, relying on high-quality pantry staples you can easily find at your local supermarket. Whether you are looking for a show-stopping finish to a Sunday roast or a special afternoon indulgence, this creamy, layered creation is sure to become a go-to recipe in your repertoire.
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