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Brazilian recipe

Creamy Nut Layered Dessert (Pavê de castanha)

A creamy and traditional Brazilian chilled dessert, featuring layers of biscuits and a rich nut-infused cream.

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20 min preparation 12 portions 634 product views
Creamy Nut Layered Dessert (Pavê de castanha)

Ingredients

300 ml whole milk
1 package Maria or cornstarch biscuits
250 g cashew nuts (or Brazil nuts)
6 egg yolks, strained
1 can heavy cream, drained
2 cups granulated sugar
250 g unsalted butter, at room temperature

Where to find ingredients

Find standard dairy items and nuts at local supermarkets. If preferred, walnuts can be used as a substitute for cashews or Brazil nuts.

Preparation method

  1. Process the nuts in a blender until they reach a fine consistency.
  2. In a saucepan, combine the crushed nuts with the heavy cream and a pinch of salt.
  3. Cook over low heat, stirring constantly, until it thickens slightly.
  4. Remove from the heat and set aside to cool.
  5. In a large bowl, whisk the strained egg yolks with the butter and sugar until the mixture becomes pale and fluffy.
  6. Gently fold the nut and cream mixture into the yolk cream, using an upward motion to maintain its airy texture.
  7. In a shallow dish, combine some of the milk with a few spoonfuls of the nut cream to create a dipping mixture for the biscuits.
  8. Place a layer of the soaked biscuits at the bottom of a serving dish or tray.
  9. Cover the biscuits with a layer of the prepared nut cream.
  10. Repeat the layers of biscuits and cream until all ingredients are used, ensuring the final layer is the nut cream.
  11. If desired, sprinkle chopped nuts over the top.
  12. Cover the dish with plastic wrap and freeze for at least 4 hours, or until thoroughly set.

Observations

This nut-based layered dessert is a beloved classic that never fails to please. It is a convenient sweet treat, crafted with ingredients easily found in local markets. Perfectly suited for those seeking a rich flavor without unnecessary complexity, it is an ideal dessert to serve after lunch or during a special afternoon gathering.
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Preparation method

Step-by-step images

Step 1

Process the nuts in a blender until they reach a fine consistency.

Process the nuts in a blender until they reach a fine consistency.
Step 2

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

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

Cook over low heat, stirring constantly, until it thickens slightly.

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

Remove from the heat and set aside to cool.

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

In a large bowl, whisk the strained egg yolks with the butter and sugar until the mixture becomes pale and fluffy.

In a large bowl, whisk the strained egg yolks with the butter and sugar until the mixture becomes pale and fluffy.
Step 6

Gently fold the nut and cream mixture into the yolk cream, using an upward motion to maintain its airy texture.

Gently fold the nut and cream mixture into the yolk cream, using an upward motion to maintain its airy texture.
Step 7

In a shallow dish, combine some of the milk with a few spoonfuls of the nut cream to create a dipping mixture for the biscuits.

In a shallow dish, combine some of the milk with a few spoonfuls of the nut cream to create a dipping mixture for the biscuits.
Step 8

Place a layer of the soaked biscuits at the bottom of a serving dish or tray.

Place a layer of the soaked biscuits at the bottom of a serving dish or tray.
Step 9

Cover the biscuits with a layer of the prepared nut cream.

Cover the biscuits with a layer of the prepared nut cream.
Step 10

Repeat the layers of biscuits and cream until all ingredients are used, ensuring the final layer is the nut cream.

Repeat the layers of biscuits and cream until all ingredients are used, ensuring the final layer is the nut cream.
Step 11

If desired, sprinkle chopped nuts over the top.

If desired, sprinkle chopped nuts over the top.
Step 12

Cover the dish with plastic wrap and freeze for at least 4 hours, or until thoroughly set.

Cover the dish with plastic wrap and freeze for at least 4 hours, or until thoroughly set.
Final result

Creamy Nut Layered Dessert (Pavê de castanha)

Creamy Nut Layered Dessert (Pavê de castanha)

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