Hi everyone! Here’s one more Christmas recipe for you—and this one? It’s a total classic in Brazil. We’re making a classic Brazilian pavê recipe, a dessert that just belongs on the holiday table.
What is pavê? Think of it as a Brazilian twist on desserts like trifle, tiramisu, or icebox cake. It’s got layers of creamy custard, biscuits softened to perfection, and a chocolate topping that ties it all together. It’s the dessert that shows up at every family gathering, the one you can’t help sneaking an extra spoonful of when no one’s looking.
And while there are endless variations (lemon, passion fruit, coffee, dulce de leche, Kit Kat, Oreo—you name it), today we’re going back to basics. This is the classic pavê, the one people picture when you just say the word.
The best part? It’s no-bake, super quick to make, and can be prepped ahead of time—aka, the perfect dessert for the holiday madness. Honestly, I think that’s why it’s such a Christmas staple in Brazil.
And you know me—my kids are picky. Like, refuse to eat cake because the frosting looks “weird” picky. But this? Pavê is one of the few desserts all three of them actually love. That alone makes it a winner in my book.
So, if you’re looking for an easy, crowd-pleasing dessert that also happens to come with a side of nostalgia, this pavê is exactly what you need.
Looking for more Brazilian Holiday Recipes?
Try our Salpicao Salad: A typical salad served on Christmas day, but also a great way to use up Turkey or Ham leftovers you might have the day after Christmas
And one of my favorite cakes: Chocolate Spice Cake Recipe. This is a cake version of the traditional “pao de mel”.
Ingredients
For the layers:
- Maria cookies (or substitutes like graham crackers)
- Milk
- Sweetened condensed milk
- Whipping Cream
- Cornstarch
- Vanilla extract
For the chocolate topping:
- Dark chocolate (or semi-sweet)
- Whipping Cream
Optional for decorating:
- Fresh strawberries
- Cocoa powder
- Sprinkles
Ingredient Substitutions
Maria Cookies: These slightly sweet biscuits soften beautifully in the custard layers. They’re widely available in the international or Latin American section of grocery stores. If you can’t find them, Graham crackers or digestive biscuits would also work. You could also use ladyfingers (also called savoiardi), which are commonly used for making tiramisu. However, if using lady fingers you would get a little bit more of a “cakey texture”. Its still delicious, just not as traditional.
Sweetened Condensed Milk: This gives the custard its richness and sweetness. You can use a homemade version or you could try coconut condensed milk (I know it exists… I assume it would work, but I can’t really tell you for certain since I have never tried it myself)
Cornstarch: Essential for thickening the custard.
Whipping cream (35%) also called Heavy Cream: In Brazil, creme de leite is commonly used. If unavailable, heavy cream or whipping cream is a great substitute.
Milk: Whole milk provides the best flavor and texture. I haven’t tried this with plant based alternatives.
Vanilla Extract: Adds warmth and depth. Vanilla paste or fresh vanilla bean are good substitutes.
Dark Chocolate: Semi-sweet or milk chocolate will also work, though the latter will make it sweeter. Here I used semi-sweet chocolate chips.
How to Make Pavê
- Make the custard by cooking milk, cornstarch, sweetened condensed milk, and vanilla until thickened and creamy.
- Layer Maria cookies dipped in milk with the custard in a casserole or pie dish.
- Melt dark chocolate with heavy cream to make a ganache and pour it over the top.
- Chill in the fridge for at least 4 hours or leave it in your freezer for one hour.
- Decorate with fresh strawberries, cocoa powder, sprinkles, or simply leave it as is.
Decoration Tips
I used fresh strawberries to decorate my pavê—they add a bright, festive touch. But if strawberries aren’t your thing, there are plenty of other options:
- Dust with cocoa powder for a simple, elegant look.
- Add sprinkles for a fun, festive vibe.
- Keep it minimalist and let the glossy chocolate topping shine.
No matter how you decorate, just make sure to assemble your pavê in a pretty casserole or pie dish. The presentation makes all the difference!
Storage and How to Serve
Pavê is best served chilled, straight from the fridge. It needs at least 4 hours to set properly or, if you are in a hurry, one hour in your freezer (but don’t forget it there!). Use a spoon to serve it in generous scoops—this dessert is meant to be casual and comforting, not fancy or precise.
Leftovers can be stored in the fridge, covered, for up to 3 days. The flavors actually get better as it sits!
Classic Brazilian Pavê Recipe
Equipment
- 9 inch round cassarole dish or pie plate
Ingredients
For the custard:
- 3 tablespoons cornstarch
- 150 g whipping cream 5.2 oz
- 1 can (300ml) sweetened condensed milk 14 oz
- 2 cups (500 ml) whole milk 16 fl oz
- 1/2 teaspoon vanilla extract
For the layers:
- 220 g Maria cookies 8 oz
- 1/2 cup milk (for soaking the cookies) 4 fl oz
For the chocolate topping:
- 150 g semi sweet chocolate chips 5.2 oz
- 150 g whipping cream 5.2 oz
Optional decoration:
- Fresh strawberries
Instructions
Prepare the Custard:
- In a large pan, add the cornstarch, heavy cream, sweetened condensed milk, whole milk, and vanilla extract.
- Stir everything together until well combined and the cornstarch is fully dissolved.
Cook the Custard:
- Place the pan over medium heat and cook, stirring constantly.
- The key here is to thicken the cream and cook the cornstarch thoroughly so that it doesn’t leave any raw taste.
- Once the mixture starts bubbling lightly, reduce the heat to a low simmer and cook for 5 minutes, continuing to stir. The custard should become thick and creamy without any raw cornstarch taste.
Cool the Custard:
- Once the custard is ready, remove it from the heat and let it cool. To speed up the process, you can transfer the pot to a larger bowl filled with cold water underneath, while stirring occasionally. This helps cool it down faster.
Layer the Dessert:
- Start by adding a very thin layer of the custard mixture to the bottom of your dish.
- Quickly dip the Maria cookies into the milk (don’t soak them too long) and place them on top of the custard.
- Add another layer of custard on top of the cookies, then repeat the layers until you run out of ingredients, finishing with a layer of custard on top.
Prepare the Chocolate Topping:
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy whipping cream.
- Heat in the microwave for 30 seconds at a time, stirring in between, until the chocolate is completely melted and smooth. You may need 1-2 rounds of 30 seconds, depending on your microwave.
- Alternatively, you can use a bain-marie method: fill a bowl with chocolate whipping cream and place it over a pot of simmering water (make sure the bowl doesn’t touch the water). Stir the chocolate until it melts completely.
Top the Dessert:
- Once the chocolate is melted, pour it over the top layer of custard, spreading it evenly.
- Optional: Decorate with fresh strawberries or other toppings of your choice.
Chill and Serve:
- Let the dessert chill in the fridge for at least 3-4 hours, or overnight. If you are in a hurry you can leave it in your freezer for up to one hour.
- Serve chilled and enjoy!
Notes
- Custard Texture: When making the custard, stir constantly to prevent lumps and ensure a smooth, creamy texture.
- Cookies: Maria cookies are traditional for pavê, but you can substitute graham crackers, digestive biscuits, or lady fingers. Make sure to dip the cookies briefly in milk to soften them. If you soak them too long, they may fall apart.
- Chocolate Topping: Use high-quality dark or semi-sweet chocolate for the topping, as its rich flavor balances the sweetness of the custard. If you prefer a sweeter topping, milk chocolate can also be used.
- Decorations: While strawberries add a festive and fresh touch, they’re not essential. Dusting the top with cocoa powder, adding sprinkles, or even leaving it plain with the glossy chocolate topping works beautifully. For an extra special presentation, serve the pavê in a glass dish or pie plate to show off the layers.
- Chilling Time: This dessert truly shines when made ahead. Let it chill for at least 4 hours, but overnight is even better. The extra time allows the flavors to meld and the custard to set properly.
- Storage: Keep the pavê covered in the refrigerator for up to 3 days. It’s best served chilled, straight from the fridge.
- Make It Your Own: Pavê is incredibly versatile! Experiment with different flavors for the custard (like coffee or chocolate) or use flavored cookies for a twist. You can also layer in sliced fruit like bananas or berries for added texture and flavor
Nutrition
Let’s Make It Together!
This pavê is a dessert that’s all about bringing people together—it’s cozy, nostalgic, and ridiculously easy to make. Whether it’s for Christmas, a weekend treat, or just because you’re craving something sweet, this recipe is a guaranteed crowd-pleaser.
Try it out and let me know how it turns out! Tag me in your creations—I’d love to see your pavê and hear the stories it becomes a part of in your family. Let’s make this holiday season a little sweeter together. ❤️
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