Brazilian Recipe Brazilian Recipe
English Português English Español 日本語 中文 Русский Deutsch

Brazilian recipe

Creamy Homemade Nut Pavê

A lush, comforting Brazilian-style chilled layered dessert featuring delicate biscuits and a rich nut-infused cream. Simple to assemble and perfect for any gathering.

0.0 / 5 by 0 Reviews

20 min preparation 12 portions 201 product views
Creamy Homemade Nut Pavê

Ingredients

300 ml full-cream milk
1 packet Marie or digestive biscuits
250 g cashew nuts (or Brazil nuts)
6 egg yolks, sieved
1 can heavy cream (drained of whey)
2 cups caster sugar
250 g unsalted butter, softened at room temperature

Where to find ingredients

You can find heavy cream, caster sugar, and unsalted butter in the chilled dairy aisle at NTUC FairPrice, Cold Storage, or Giant. For high-quality cashew or Brazil nuts, visit the baking supply section or the dry goods aisle of any major supermarket. As a substitute for the traditional Brazilian 'maisena' biscuit, classic plain Marie biscuits work perfectly to provide the structure needed for this layered dessert.

Preparation method

  1. Blitz the nuts in a food processor or blender until they reach a fine, crumb-like consistency.
  2. In a small saucepan, combine the ground nuts with the heavy cream and a pinch of salt.
  3. Cook over low heat, stirring constantly, until the mixture thickens slightly.
  4. Remove from the heat and set aside to cool completely.
  5. In a large mixing bowl, beat the sieved egg yolks with the butter and sugar until the mixture is pale, airy, and fluffy.
  6. Gently fold the cooled nut and cream mixture into the egg yolk base, using a lifting motion to maintain the aeration.
  7. In a shallow dish, prepare a soaking liquid by mixing a little milk with a spoonful of the nut cream.
  8. Arrange a single layer of milk-dipped biscuits at the base of a glass serving dish or tray.
  9. Spread an even layer of the nut cream over the biscuits.
  10. Continue alternating layers of biscuits and cream until all ingredients are used, ensuring the top layer is cream.
  11. If desired, sprinkle extra chopped nuts over the surface for texture.
  12. Cover the dish with cling film and freeze for at least 4 hours, or until the pavê is firm and set.

Observations

This nut pavê is a beloved classic that never fails to impress. It is a straightforward, no-fuss dessert that relies on pantry staples found in any local supermarket. Ideal for those seeking a sophisticated treat without the complexity, it serves as the perfect chilled finale to a hearty lunch or as a centerpiece for a relaxed afternoon tea.
Help keep this recipe accurate and useful. Use this channel to report an error, suggest improvements, praise or ask a question about the recipe.

Report something about this recipe

Use this channel to report an error, suggest improvements, praise or ask a question about the recipe.

Preparation method

Step-by-step images

Step 1

Blitz the nuts in a food processor or blender until they reach a fine, crumb-like consistency.

Blitz the nuts in a food processor or blender until they reach a fine, crumb-like consistency.
Step 2

In a small saucepan, combine the ground nuts with the heavy cream and a pinch of salt.

In a small saucepan, combine the ground nuts with the heavy cream and a pinch of salt.
Step 3

Cook over low heat, stirring constantly, until the mixture thickens slightly.

Cook over low heat, stirring constantly, until the mixture thickens slightly.
Step 4

Remove from the heat and set aside to cool completely.

Remove from the heat and set aside to cool completely.
Step 5

In a large mixing bowl, beat the sieved egg yolks with the butter and sugar until the mixture is pale, airy, and fluffy.

In a large mixing bowl, beat the sieved egg yolks with the butter and sugar until the mixture is pale, airy, and fluffy.
Step 6

Gently fold the cooled nut and cream mixture into the egg yolk base, using a lifting motion to maintain the aeration.

Gently fold the cooled nut and cream mixture into the egg yolk base, using a lifting motion to maintain the aeration.
Step 7

In a shallow dish, prepare a soaking liquid by mixing a little milk with a spoonful of the nut cream.

In a shallow dish, prepare a soaking liquid by mixing a little milk with a spoonful of the nut cream.
Step 8

Arrange a single layer of milk-dipped biscuits at the base of a glass serving dish or tray.

Arrange a single layer of milk-dipped biscuits at the base of a glass serving dish or tray.
Step 9

Spread an even layer of the nut cream over the biscuits.

Spread an even layer of the nut cream over the biscuits.
Step 10

Continue alternating layers of biscuits and cream until all ingredients are used, ensuring the top layer is cream.

Continue alternating layers of biscuits and cream until all ingredients are used, ensuring the top layer is cream.
Step 11

If desired, sprinkle extra chopped nuts over the surface for texture.

If desired, sprinkle extra chopped nuts over the surface for texture.
Step 12

Cover the dish with cling film and freeze for at least 4 hours, or until the pavê is firm and set.

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

Creamy Homemade Nut Pavê

Creamy Homemade Nut Pavê

Ratings and comments

Share your experience

Tell us how the recipe turned out.

Photo of the recipe sent in the comment