Brazilian recipe
Creamy Homemade Nut Pavê (Pavê de castanha e)
A rich and indulgent creamy nut pavê layered with biscuits. A traditional Brazilian dessert that is surprisingly simple to make and perfect for any celebration.
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Ingredients
300 ml whole milk
1 packet of Maria or digestive-style biscuits
250 g raw cashew nuts (or Brazil nuts)
6 egg yolks, passed through a fine-mesh sieve
1 tin (approx. 300g) heavy cream, drained of excess liquid
2 cups granulated sugar
250 g unsalted butter, softened at room temperature
1 packet of Maria or digestive-style biscuits
250 g raw cashew nuts (or Brazil nuts)
6 egg yolks, passed through a fine-mesh sieve
1 tin (approx. 300g) heavy cream, drained of excess liquid
2 cups granulated sugar
250 g unsalted butter, softened at room temperature
Where to find ingredients
You can find whole milk, butter, and granulated sugar in the dairy and baking aisles of supermarkets like Shoppers or Mass Supermarket. Maria-style biscuits are widely available in the biscuit aisle. For premium cashew nuts or Brazil nuts, visit local produce markets or the dried fruit section of major grocery retailers.
Preparation method
- Pulse the nuts in a food processor or blender until they reach a fine, crumbly consistency.
- In a small saucepan, combine the ground nuts with the heavy cream and a pinch of salt.
- Cook over low heat, stirring constantly, until the mixture thickens 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, light, and fluffy.
- Gently fold the cooled nut and cream mixture into the egg yolk base, stirring from bottom to top to maintain the airy texture.
- In a shallow bowl, combine a splash of milk with a spoonful of the nut cream to create a dipping liquid for the biscuits.
- Arrange a single layer of milk-dipped biscuits across the bottom of a rectangular glass serving dish.
- Spread a generous layer of the nut cream over the biscuits.
- Continue repeating the layers of biscuits and cream until all ingredients are used, ensuring the final layer is cream.
- If desired, garnish the top with extra crushed nuts.
- Cover the dish with plastic wrap and freeze for at least 4 hours, or until the dessert is thoroughly firm.
Observations
This nut pavê recipe is a beloved classic that never fails to impress. It is a practical dessert, crafted with ingredients easily found in local markets. It is the ideal choice for those seeking a sophisticated treat without the fuss, perfect for serving after a hearty lunch or as a centerpiece for a special afternoon tea.
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