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Brazilian recipe

Creamy Nut-Layered Dessert (Pavê de Castanha)

A creamy, crowd-pleasing Brazilian nut dessert that is perfect for finishing off a Sunday dinner or a special occasion.

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20 min preparation 12 portions 185 product views
Creamy Nut-Layered Dessert (Pavê de Castanha)

Ingredients

1 can (300g) heavy cream (drain the whey)
250g cashew nuts (or Brazil nuts)
2 cups (400g) caster sugar
1 packet (200g) plain tea biscuits (like Rich Tea or Petit Beurre)
300ml whole milk
6 egg yolks, passed through a fine-mesh sieve
250g unsalted butter, softened

Where to find ingredients

You can find cashew or Brazil nuts in the snack or baking aisle of most major supermarkets. For the best selection of tea biscuits, check the biscuit or international food section. Fresh eggs and butter are readily available in the dairy aisle. If you prefer high-quality ingredients, browse the bulk bins at local health food stores or specialty international grocers.

Preparation method

  1. Pulse the nuts in a food processor until they are ground into a fine, sand-like texture
  2. In a small saucepan, stir together the ground nuts, heavy cream, and a pinch of salt
  3. Warm over low heat, stirring continuously, until the mixture begins to thicken slightly
  4. Take the pan off the heat and set it aside so it can cool down
  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-cream into the yolk mixture, using an upward motion to keep the mousse light
  7. In a shallow bowl, whisk together the milk and a couple of spoonfuls of the nut-cream mixture to use for dipping the biscuits
  8. Line the bottom of a glass baking dish or trifle bowl with a layer of biscuits dipped briefly in the milk mixture
  9. Spread a generous layer of the nut mousse over the biscuit base
  10. Continue layering biscuits and mousse until all ingredients are used up, ensuring the final layer is the nut mousse
  11. For an extra crunch, scatter a handful of roughly chopped nuts over the surface
  12. Cover the dish with cling film and place in the freezer for at least 4 hours until it sets firmly

Observations

This nut-layered dessert is a beloved classic that never fails to impress. It’s an effortless sweet treat made with pantry staples you can pick up at any local market. Whether you're looking for a quick after-lunch pick-me-up or a showstopping finale for an afternoon tea, this recipe delivers a rich, velvety flavor that feels like home.
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Preparation method

Step-by-step images

Step 1

Pulse the nuts in a food processor until they are ground into a fine, sand-like texture

Pulse the nuts in a food processor until they are ground into a fine, sand-like texture
Step 2

In a small saucepan, stir together the ground nuts, heavy cream, and a pinch of salt

In a small saucepan, stir together the ground nuts, heavy cream, and a pinch of salt
Step 3

Warm over low heat, stirring continuously, until the mixture begins to thicken slightly

Warm over low heat, stirring continuously, until the mixture begins to thicken slightly
Step 4

Take the pan off the heat and set it aside so it can cool down

Take the pan off the heat and set it aside so it can cool down
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-cream into the yolk mixture, using an upward motion to keep the mousse light

Gently fold the cooled nut-cream into the yolk mixture, using an upward motion to keep the mousse light
Step 7

In a shallow bowl, whisk together the milk and a couple of spoonfuls of the nut-cream mixture to use for dipping the biscuits

In a shallow bowl, whisk together the milk and a couple of spoonfuls of the nut-cream mixture to use for dipping the biscuits
Step 8

Line the bottom of a glass baking dish or trifle bowl with a layer of biscuits dipped briefly in the milk mixture

Line the bottom of a glass baking dish or trifle bowl with a layer of biscuits dipped briefly in the milk mixture
Step 9

Spread a generous layer of the nut mousse over the biscuit base

Spread a generous layer of the nut mousse over the biscuit base
Step 10

Continue layering biscuits and mousse until all ingredients are used up, ensuring the final layer is the nut mousse

Continue layering biscuits and mousse until all ingredients are used up, ensuring the final layer is the nut mousse
Step 11

For an extra crunch, scatter a handful of roughly chopped nuts over the surface

For an extra crunch, scatter a handful of roughly chopped nuts over the surface
Step 12

Cover the dish with cling film and place in the freezer for at least 4 hours until it sets firmly

Cover the dish with cling film and place in the freezer for at least 4 hours until it sets firmly
Final result

Creamy Nut-Layered Dessert (Pavê de Castanha)

Creamy Nut-Layered Dessert (Pavê de Castanha)

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