Brazilian Pavê
Classic Brazilian no-bake layered dessert
Silky vanilla custard layered with coffee-scented Biscoff biscuits and fluffy whipped cream, finished with cocoa dust.
Equipment
Ingredients
Cookies
Biscoff biscuits (whole)
300 g
Cream
condensed milk (chilled)
395 g
heavy cream (chilled)
200 ml
whole milk (cold)
500 ml
cornstarch (dry)
30 g
egg yolks (fresh)
3 pcs
Topping
heavy cream (chilled)
250 ml
powdered sugar (sifted)
30 g
vanilla extract (liquid)
5 ml
Decoration
cocoa powder (sifted)
15 g
Biscoff biscuits (crushed)
4 pcs
Instructions
Prepare the custard
Whisk egg yolks with cornstarch and gradually add cold milk. Cook over medium heat, stirring constantly until thick.
Add condensed milk and cream
Remove from heat. Stir in condensed milk and heavy cream until smooth and glossy.
Cool the custard
Transfer to a bowl and cover surface with plastic wrap to prevent skin forming. Cool to room temperature.
Whip the topping cream
Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Assemble the pavê
In a rectangular dish, alternate layers of Biscoff biscuits dipped briefly in milk, custard and whipped cream. Finish with cream.
Decorate and chill
Dust cocoa powder over the top and sprinkle crushed Biscoff biscuits. Refrigerate at least 4 hours or overnight.
Original recipe
Storage
Best eaten within 3 days. Keep covered to avoid absorbing fridge odors.
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