Pavê de Chocolate (Layered Chocolate Custard Dessert)
Quick answer
- Total time
- 540 min
- Level
- Hard
- Servings
- 14 servings
- Ingredients
- 19
About this dish
Cut a Brazilian pavê and four clean stripes show: a thin biscuit layer, chocolate cream, pale custard and a meringue top.
Read more
The biscuit is not store-bought but baked thin right in the dish, then soaked with milk warmed with cinnamon and cognac. A single condensed-milk custard is split in two and chocolate goes into only one half, so both creams share the same base. With the creams cooled fully before layering and at least six hours in the freezer, it is a dessert to begin the day before.
Ingredients
Instructions
- 1
Preheat to 180°C.
Butter a 30×20cm ovenproof dish, dust with the dish flour and shake out excess. Combine the biscuit flour and starch separately.
- 2
Whisk the 2 biscuit eggs with the biscuit sugar and salt over a gentle water bath for about 5 minutes to dissolve the sugar.
Remove and beat until roughly tripled in volume.
- 3
Sift in the flour mixture gradually and fold without collapsing the foam.
Spread a thin, even layer in the dish, dust with icing sugar and bake about 10 minutes until pale golden; cool completely.
- 4
Mix the 6 yolks with the custard starch.
Heat the 640ml custard milk and condensed milk until starting to boil, then gradually whisk half into the yolks.
- 5
Return to the pan and stir over low heat for about 5 minutes until thick.
Once the center reaches at least 71°C and a dropped spoonful holds on the surface, divide in half; melt chocolate into one half, cover both surfaces and cool until cold.
- 6
Heat the 120ml syrup milk, cognac and cinnamon until just starting to boil, then cool.
Remove the cinnamon, prick the cooled biscuit with a fork and spoon the syrup evenly over it in small additions.
- 7
Mix the 3 pasteurized whites with the meringue sugar in a heatproof bowl and stir over a water bath for about 4 minutes until the sugar dissolves. Remove and beat for about 10 minutes until glossy and firm.
- 8
Spread the cold chocolate cream over the biscuit, then add the plain cream in small spoonfuls and level gently.
Cover with the meringue and freeze for at least 6 hours.
- 9
Remove about 15-30 minutes before serving to soften enough for cutting.
Dust with cocoa and cut into 14 portions, wiping the knife between cuts.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Pavê de chocolate
Panelinha / Rita Lobo · Checked: 2026-09-07
- Medidas-padrão: quanto, como e por quê
Panelinha · Checked: 2026-09-07
- Dairy and Eggs
US FDA · Checked: 2026-09-07
- Safe Minimum Internal Temperature Chart
USDA FSIS · Checked: 2026-09-07
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