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+ servings

Brazilian Chocolate Pavê

A delicious no-bake layered dessert made with a combination of ladyfinger biscuits, cream and chocolate!
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Ingredients  

For the chocolate layer

  • 20 ladyfinger biscuits
  • 2-3 tablespoon Cognac
  • 2 cups whole milk
  • 1 cup cocoa powder

For the cream layer

  • 2 15oz cans sweet condensed milk
  • 4 cups whole milk
  • 2 tablespoon corn starch
  • 4 egg yolks

For the whipped cream layer

  • 1 pint heavy cream
  • 1 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract

Instructions 

  • In a large pot, combine the sweet condensed milk and 3 cups of the milk.
  • Dissolve the corn starch in one cup of milk and add to the pot.
  • Cook that mixture over low to medium heat, stirring constantly, until it starts thickening.
  • Separate a cup of the mixture and let it cool.
  • Add the egg yolks to the cooled cream and return it to the pot.
  • Cook until it thickens.
  • Let it cool and pour into a 15x10 baking dish.
  • Place the biscuits into a large bowl and the Cognac into another smaller bowl.
  • Using your fingers, sprinkle the Cognac onto the biscuits.
  • In the same pot you used for the cream, add 2 cups of milk and 1 cup of cocoa powder. Cook until it resembles hot chocolate. (Do not let it thicken. It's supposed to be a liquid mixture, and not a cream!)
  • Dip the biscuits into the chocolate and place them on top of the cream.
  • Cover and refrigerate overnight.
  • On the next day, make some whipped cream by mixing the heavy cream, the powdered sugar and the vanilla extract.
  • Pour the whipped cream into the baking dish, creating a 3rd layer.
  • Refrigerate for at least 1 more hour before serving.
  • Grate or shave some chocolate on top of the pavê.
  • Serve cold.

Nutrition

Calories: 323kcal, Carbohydrates: 34g, Protein: 9g, Fat: 23g, Saturated Fat: 13g, Cholesterol: 172mg, Sodium: 98mg, Potassium: 322mg, Fiber: 3g, Sugar: 6g, Vitamin A: 960IU, Vitamin C: 1mg, Calcium: 185mg, Iron: 2mg