Pave

We make this recipe in my family all the time. It’s a Brazilian version of tiramisu, and as such, I guess every family has its own way to make it. This is my mom’s recipe and I don’t see why to change a single thing 🙂 I don’t know how to translate the name, so we’ll just keep the original name “PavĂȘ”. You can use either sponge fingers or simply digestive biscuits. They get really soft with the cream and the chocolate cream goes well with the condensed milk cream.

The picture above was taken by my dear Venezuelan friend, Rosemary, in an early Christmas celebration we had in November, before we left for Brazil. Nice shot, Rosemary! She also made a wonderful dessert, but I will only talk about that when I make in the future to post it here.

PavĂȘ

Ingredients

Chantilly

  • 3 egg whites
  • 6 tbsp caster sugar
  • 1 can thick cream (without that more liquid part)

Cream

  • 3 yolks
  • 1 can sweetened condensed milk
  • 2 cans (use the condensed milk can to measure) whole milk
  • 2 tbsp cornflour

Chocolate Cream

  • 1 cup water
  • 2 tbsp cocoa powder
  • 2 tbsp caster sugar
  • 1/2 tbsp cornflour

For the biscuits

  • 1 package (200g) sponge fingers (or substitute by digestive biscuits)
  • 1 cup milk sweetened with some sugar and a little bit of cocoa powder

Preparation

  1. In a saucepan, mix the yolks, condensed milk, cornflour and milk. In medium heat, bring the mixture to a boil, stirring constantly until thickened. Reserve and let it cool. Meanwhile prepare the chantilly.
  2. Beat the egg whites into stiff peaks. Add the sugar and beat a little more to dissolve it. Fold the thick cream into this mixture and reserve.
  3. For the chocolate cream, mix all the ingredients in a saucepan and boil until it thickens a little bit.
  4. Warm the milk with some sugar and cocoa powder. Dip approximately half of the biscuits in the milk and arrange them so they cover a rectangular pyrex (30 x 19cm). On the top of the biscuits, spread the condensed milk cream; then another layer of biscuits, the chocolate cream and to finish with the chantilly.
  5. Decorate with chocolate shavings. refrigerate for a minimum of 4 hours before serving (I usually make the day before).
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