Brazilian recipe
Creamy White Chocolate Pavê (Brazilian layered dessert)
This classic Brazilian white chocolate pavê features indulgent layers of velvet-smooth cream, cookies, and shaved chocolate, perfect for any gathering.
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Ingredients
1 can (approx. 300 ml) double cream, strained of any excess liquid
1 can (approx. 395 g) sweetened condensed milk
400 g white chocolate, coarsely grated
3 cans (measured using the condensed milk can) whole milk
1/2 cup cornflour
2 packs (approx. 200 g each) ladyfinger biscuits (savoiardi)
1 can (approx. 395 g) sweetened condensed milk
400 g white chocolate, coarsely grated
3 cans (measured using the condensed milk can) whole milk
1/2 cup cornflour
2 packs (approx. 200 g each) ladyfinger biscuits (savoiardi)
Where to find ingredients
Condensed milk and double cream are staple items found in the baking aisle of any standard supermarket. Ladyfinger biscuits (often labeled as Savoiardi) can typically be found in the biscuit aisle or the international/Italian section. For authentic Brazilian-style white chocolate, look for high-quality cocoa butter-based bars in the confectionary aisle; if unavailable, standard baking white chocolate from the supermarket works well as a substitute. Cornflour is widely available in the baking or flour section of all grocery stores.
Preparation method
- Whisk the cornflour into two cans of the milk until completely smooth and free of lumps
- In a saucepan over medium heat, combine the sweetened condensed milk with the cornflour mixture and stir continuously until it thickens into a glossy, consistent cream
- Remove from the heat and fold in half of the grated white chocolate, stirring until it has completely melted into the cream
- Allow the cream to cool down to room temperature
- Gently fold the double cream into the cooled white chocolate base until the mixture is uniform and smooth
- Briefly dip the ladyfinger biscuits into the remaining milk, taking care not to soak them too much
- Arrange a layer of the moistened biscuits in the bottom of a large glass rectangular serving dish
- Spread half of the creamy mixture evenly over the biscuit layer
- Repeat the process by adding another layer of moistened biscuits and topping with the remaining cream
- Finish by sprinkling the reserved grated white chocolate over the top
- Refrigerate the dessert for at least 4 hours before serving to ensure it sets properly and develops the best texture
Observations
White chocolate pavê is a beloved Brazilian treat that brings together incredible creaminess and the satisfying crunch of cookies. This simple, no-bake recipe is a fantastic way to whip up a crowd-pleasing dessert that feels special for any occasion. With just a few pantry staples, you can create an elegant, chilled delight that is sure to impress your guests.
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