Category Archives: Brazilian

Pavê (Brazilian dessert)

Standard

Week 2, Recipe 1

If you’re wondering what this unfamiliar sounding dessert is, let me introduce you to a delicious Brazilian dessert, that I learnt from a close friend a couple of years ago. Pavê (pronounced Paa-vey) is a popular brazilian dessert, comparable to the Italian tiramisu. It is a layered dessert filled with biscuits, chocolate, different creams and fruits. I’m sharing a classic version with you. The original recipe uses italian lady finger biscuits as a base ingredient but since that might not be easily available I’ve come up with a suggestion below.

This dessert is filled with thickened condensed milk and whipped cream as layers between biscuits soaked in chocolate milk. A lot of brazilian desserts incorporate condensed milk and/or caramel and toffee, making them irresistable for a caramel lover like me. The original recipe contains egg, which unlike the tiramisu is cooked here. But that can be skipped without altering the taste much. Apologies for the photo which I quickly snapped on the phone before we dug right into it.

Pavê – with loads of condensed milk, whipped cream and chocolate, this dessert is one of our favorites

Pavê – tried to capture a side view of the layers

The Recipe:

Source – a close friend, Paula

Active preparation time – 25 mins

Inactive time – atleast 2 – 3 hours

Serves – 6

Here’s what you’ll need:

                                                 (OR)

  • 1 pound of plain sponge cake or pound cake
  • 1 can of sweetened condensed milk (preferably Nestle)
  • 1 egg yolk (optional)
  • 0.5 litre chocolate milk (either readymade or using 2 tbsp cocoa powder/bournvita in 0.5 litre milk)
  • 200 – 250 ml of heavy cream/whipping cream (I used around 250 gms of readily available whipped cream)
  • 2-3 tbsp icing sugar/fine sugar
  • 1 tbsp Cocoa powder/ chocolate sprinkles/ chocolate shavings for topping

How to make it:

  1. This step is necessary if you are using sponge cake/pound cake instead of the biscuits. Preheat the oven to 100 deg C. Cut the sponge cake into finger sized slices (lxbxh = 8x2x2 cms approximately, or if you’re not one for precise measurements like the former, just keep it to the size of your index and middle finger held together). Once they’re all sliced up, line it in a baking tray neatly and stick into the oven for an hour, until it becomes slightly crisp. Flip the slices around once in between, making sure they’re even baked.
  2. Pour the can of condensed milk into a heavy bottomed pan. Add the egg yolk and turn the stove on to low-medium heat. Keep a cautious watch over it and continue stirring continually. It is ready when you run a line on the pan with the ladle and can see the base of the pan. It takes approzimately 10-15 mins while using 1 can of condensed milk. Let this cool.
  3. Once the biscuits and the condensed milk mixture are cooled, whip the cream into a light and fluffy mixture along with the icing sugar, using a electric beater. Make sure the biscuits, chocolate milk and condensed milk are ready before the cream is whipped otherwise it will lose its fluff and become watery.
  4. Divide the biscuits into the number of layers you want to make. I made mine with 2 layers. Pour the chocolate milk into a flat dish to make it easy to dip the biscuits. Dip each biscuit for around 2-3 seconds until fully covered by milk and immediately arrange it on a flat bottomed glass dish/ plastic container. Next spread half the condensed milk mixture onto the biscuits. Follow up with half the whipped cream and lightly spread it all around. Repeat the same steps with the next layer, starting with soaking the biscuits in chocolate milk and finishing up with the whipped cream.
  5. Decorate the top with cocoa powder dusted on it using a sieve. You can also get creative and use chocolate shavings, and maybe some fruits as well.
  6. Refrigerate for atleast 2 hours before serving.

Note:

I made my Pavê this time using sponge cake and followed step 1 and it tasted perfectly good. But its important to be patient and not overheat the oven since the slices might burn/brown. All you want them to do is loose their moisture. Keeping the oven temperature low, let’s you forget about them and carry on with your chores, so no stress there.

– The egg yolk adds a golden and silky texture to the condensed milk and once cooked it doesn’t smell eggy at all. I’ve skipped it when I made it for my family sometime ago and it came out just as fine.

– While dipping the biscuits in the milk, be careful not to oversoak them, which I normally have a tendency to do. Otherwise your end result will be too runny and not cake-like. Letting it sit for 2 hours will make it nice and soft. For best results make it the night before you have guests giving it a enough and more time to sit and soak up all the liquids.

Try it and I’m sure you’ll love it. 🙂

Advertisements