Brazilian recipe
Creamy White Chocolate Pave (Pave de chocolate branco)
This traditional Brazilian chilled dessert features delicate layers of biscuits and a velvety white chocolate cream, perfect for entertaining.
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Ingredients
1 tin (approx. 300g) thickened cream, well-chilled to ensure a creamy consistency
1 tin (395g) sweetened condensed milk, the foundation of the custard
400g white chocolate, coarsely grated for texture and flavor
3 tins milk (use the empty condensed milk tin to measure), for the custard base
1/2 cup cornflour, to thicken the custard
2 packs ladyfinger biscuits (biscoito tipo champanhe), for the layers
1 tin (395g) sweetened condensed milk, the foundation of the custard
400g white chocolate, coarsely grated for texture and flavor
3 tins milk (use the empty condensed milk tin to measure), for the custard base
1/2 cup cornflour, to thicken the custard
2 packs ladyfinger biscuits (biscoito tipo champanhe), for the layers
Where to find ingredients
You can find sweetened condensed milk and thickened cream in the baking aisle of any major New Zealand supermarket (such as Countdown, New World, or Pak'nSave). Ladyfinger biscuits are typically found in the biscuit aisle or near the international foods section. If you cannot source traditional Brazilian ladyfingers, any crisp sponge-style finger biscuit will work as a substitute.
Preparation method
- Dissolve the cornflour in two tins of milk, whisking thoroughly until completely smooth.
- Place a heavy-based saucepan over medium heat with the condensed milk and the cornflour mixture, stirring constantly until the custard thickens and coats the back of a spoon.
- Remove from the heat and fold in half of the grated white chocolate, stirring until it has melted and is fully incorporated into the mixture.
- Allow the custard to cool down completely to room temperature.
- Gently fold the thickened cream into the cooled white chocolate custard until the mixture is uniform and smooth.
- Lightly dip the ladyfinger biscuits into the remaining tin of milk.
- Arrange a single layer of the moistened biscuits across 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 moistened biscuits and the remaining cream.
- Finish by scattering the reserved grated white chocolate over the top of the dessert.
- Refrigerate for at least 4 hours before serving to allow the flavours to meld and the pavê to set firmly.
Observations
The white chocolate pavê is a beloved Brazilian treat that perfectly balances a rich, silky cocoa butter base with the gentle crunch of biscuits. It is a wonderfully straightforward dessert to assemble, making it a reliable go-to for family gatherings or dinner parties. By layering a smooth, homemade custard with biscuits and finishing it with a generous topping, you achieve a delightful texture that is best enjoyed chilled, ensuring every spoonful is refreshing and indulgent.
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