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Brazilian recipe

Creamy White Chocolate Pave (Pave de chocolate branco e)

A classic Brazilian no-bake dessert featuring indulgent layers of velvety white chocolate cream and biscuits, served chilled for a refreshing treat.

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50 min preparation 10 portions 581 product views
Creamy White Chocolate Pave (Pave de chocolate branco e)

Ingredients

1 tin (approx. 300ml) of cream, drained of excess whey for extra smoothness
1 tin (397g) of condensed milk
400g of white chocolate, coarsely grated
3 tins (using the empty condensed milk tin as a measure) of full-cream milk
125ml (1/2 cup) of cornflour
2 packets of ladyfinger biscuits

Where to find ingredients

You can find these items at major supermarkets like Woolworths, Checkers, or Pick n Pay. Look for 'ladyfinger biscuits' in the baking or biscuit aisle, and ensure you purchase quality white chocolate for the best flavour. Cornflour (maize starch) is available in the baking section.

Preparation method

  1. Dissolve the cornflour in two tins of the milk, stirring thoroughly until smooth.
  2. In a saucepan over medium heat, combine the condensed milk and the cornflour mixture, stirring constantly until it thickens into a consistent cream.
  3. Remove from the heat and stir in half of the grated white chocolate until it is completely melted and incorporated.
  4. Set the cream aside to cool down completely.
  5. Gently fold the cream into the cooled white chocolate mixture until the texture is uniform.
  6. Briefly dip the ladyfinger biscuits into the remaining tin of milk.
  7. Line the base of a large glass baking dish with a single layer of the dampened biscuits.
  8. Spread half of the prepared cream evenly over the layer of biscuits.
  9. Repeat the process with another layer of biscuits followed by the remaining cream.
  10. Garnish the top by scattering the remaining grated white chocolate evenly over the surface.
  11. Refrigerate for at least 4 hours to allow the pavê to set firmly and develop the ideal texture before serving.

Observations

The white chocolate pavê is a beloved Brazilian dessert that strikes a perfect balance between a rich, silky filling and the delicate texture of biscuits. It is an incredibly practical and crowd-pleasing recipe for any occasion. By layering a smooth, homemade white chocolate cream with biscuits, you achieve a sophisticated result that is best enjoyed chilled, making it an excellent choice for a quick yet impressive dessert.
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Preparation method

Step-by-step images

Step 1

Dissolve the cornflour in two tins of the milk, stirring thoroughly until smooth.

Dissolve the cornflour in two tins of the milk, stirring thoroughly until smooth.
Step 2

In a saucepan over medium heat, combine the condensed milk and the cornflour mixture, stirring constantly until it thickens into a consistent cream.

In a saucepan over medium heat, combine the condensed milk and the cornflour mixture, stirring constantly until it thickens into a consistent cream.
Step 3

Remove from the heat and stir in half of the grated white chocolate until it is completely melted and incorporated.

Remove from the heat and stir in half of the grated white chocolate until it is completely melted and incorporated.
Step 4

Set the cream aside to cool down completely.

Set the cream aside to cool down completely.
Step 5

Gently fold the cream into the cooled white chocolate mixture until the texture is uniform.

Gently fold the cream into the cooled white chocolate mixture until the texture is uniform.
Step 6

Briefly dip the ladyfinger biscuits into the remaining tin of milk.

Briefly dip the ladyfinger biscuits into the remaining tin of milk.
Step 7

Line the base of a large glass baking dish with a single layer of the dampened biscuits.

Line the base of a large glass baking dish with a single layer of the dampened biscuits.
Step 8

Spread half of the prepared cream evenly over the layer of biscuits.

Spread half of the prepared cream evenly over the layer of biscuits.
Step 9

Repeat the process with another layer of biscuits followed by the remaining cream.

Repeat the process with another layer of biscuits followed by the remaining cream.
Step 10

Garnish the top by scattering the remaining grated white chocolate evenly over the surface.

Garnish the top by scattering the remaining grated white chocolate evenly over the surface.
Step 11

Refrigerate for at least 4 hours to allow the pavê to set firmly and develop the ideal texture before serving.

Refrigerate for at least 4 hours to allow the pavê to set firmly and develop the ideal texture before serving.
Final result

Creamy White Chocolate Pave (Pave de chocolate branco e)

Creamy White Chocolate Pave (Pave de chocolate branco e)

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