Brazilian Pavê
Pavê is a classic Brazilian layered dessert that combines silky, sweet custard with tender, brandy-soaked tea biscuits and airy whipped cream. Each layer is topped with rich dark chocolate, creating a harmonious mix of creamy, boozy, and slightly crunchy textures. Distinctive for its effortless elegance and comforting sweetness, this chilled treat is a festive favorite, perfect for sharing at holiday gatherings or special celebrations.
Ingredients:
For the Custard:
- 2 (14 oz or 397 g) cans sweetened condensed milk
- 4 cups (946.5 ml) whole milk
- 5 egg yolks
- 3 tbsp (44 ml) cornstarch
- ½ tsp (2.5 ml) vanilla paste
- Pinch of salt
For the Whipped Cream:
- 1 ½ (355 ml) cups heavy whipping cream
- 3 tbsp (44 ml) powdered sugar
- ½ tsp (2.5 ml) vanilla paste
For Assembly:
- 30-45 rectangular tea biscuits
- 1 cup (237 ml) whole milk
- 1 tbsp (15 ml) brandy
- Dark chocolate bar
Method:
Make the Custard:
Mix together the sweetened condensed milk, 3 cups milk, egg yolks, vanilla paste, and pinch of salt in a saucepan. Place over medium low heat and cook, stirring constantly, until it comes up to a simmer.
Stir together the cornstarch and remaining 1 cup (237 ml) milk and add to the pot. Continue to cook, stirring constantly, until the mixture thickens, about 2 minutes. Let cool.
Make the Whipped Cream:
Add the whipping cream, powdered sugar, and vanilla paste to a bowl or the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until stiff peaks form.
Make the Pavê:
Pour 1/3 of the custard into the bottom of a 9 by 12 inch (22.9 by 30.5 cm) baking dish and flatten with a spatula. Mix together the milk and brandy. Quickly dip tea biscuits in the mixture and arrange them in a layer on top of the custard. Grate a layer of dark chocolate over the biscuits. Repeat to form 2 more layers.
Spread the whipped cream on top of the final layer of biscuits. Grate over dark chocolate, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Serve chilled.