Classic Brazilian Pavê Recipe - Tasty Recollections

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.

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.

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.

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.

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.

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.

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!

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

Please keep in mind calories are only an estimate