Brazilian recipe
Creamy White Chocolate Pave (Pave de chocolate branco)
This classic Brazilian dessert features layers of luscious cream, delicate biscuits, and white chocolate shavings, perfect for quick yet impressive gatherings.
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Ingredients
1 can (approx. 300g) table cream, drained of whey, to add richness to the pave
1 can (approx. 395g) sweetened condensed milk as the base for the cream
400g coarsely grated white chocolate for flavor and texture
3 cans of milk (using the empty condensed milk can as a measure)
1/2 cup cornstarch, used to thicken the cream
2 packages of ladyfinger biscuits (biscoito tipo champanhe) for the layers
1 can (approx. 395g) sweetened condensed milk as the base for the cream
400g coarsely grated white chocolate for flavor and texture
3 cans of milk (using the empty condensed milk can as a measure)
1/2 cup cornstarch, used to thicken the cream
2 packages of ladyfinger biscuits (biscoito tipo champanhe) for the layers
Where to find ingredients
You can find these staples at major supermarkets in Port Moresby and across Papua New Guinea. Look for sweetened condensed milk and table cream in the baking or canned goods aisles. Ladyfingers are often available in the international or biscuit sections. If ladyfingers are unavailable, you may substitute them with tea biscuits or sponge fingers.
Preparation method
- Dissolve the cornstarch in two cans of milk, stirring well until completely 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, mixing until fully melted and incorporated into the cream.
- Allow the cream to cool completely to room temperature.
- Gently fold the table cream into the cooled white chocolate base until the mixture is uniform.
- Briefly dip the ladyfinger biscuits into the remaining milk.
- Line the bottom of a large baking dish with a layer of the moistened biscuits.
- Spread half of the prepared cream evenly over the biscuit layer.
- Repeat the process with another layer of moistened biscuits followed by the rest of the cream.
- Finish by sprinkling the remaining grated white chocolate over the top.
- Refrigerate for at least 4 hours before serving to allow the dessert to set and reach the perfect texture.
Observations
The white chocolate pave is a beloved Brazilian treat that perfectly balances a velvety, rich cream with the light texture of layered biscuits. This recipe is an incredibly practical way to prepare a sophisticated dessert for any occasion. By combining simple staples, you achieve a smooth consistency and an irresistible flavor profile that is best served chilled to truly delight your guests.
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