- Prep
- 25 min
- Cook
- 240 min
- Total time
- 265 min
- Yield
- 8 servings
- Difficulty
- Easy
- Calories
- 360 kcal
Quick summary
“A classic dessert in layers interspersed with cornstarch cookies hydrated in milk and velvety cream of 50% cocoa chocolate, condensed milk, and heavy cream. Finished with chocolate shavings and served very chilled.”
What you need to know
- The cornstarch dissolved cold in the condensed milk ensures stable thickening without forming lumps.
- Adding a box of heavy cream off the heat provides a silky shine and tones down the excessive sweetness.
- The 4-hour rest under refrigeration softens the cookies and structures the layers for clean cuts.
Ingredients
Main
- can (395g) Sweetened condensed milk
- boxes (200g each) Heavy cream
- ml Whole milk
- tablespoons Cornstarch
- tablespoons 50% cocoa powder
- tablespoon Margarine or butter
- packages (200g each) Cornstarch cookie
- ml Whole milk to moisten the cookies
- Chocolate shavings
Instructions
Principal
- In a heavy-bottomed pan, mix the condensed milk, cocoa powder, cornstarch, and margarine. Stir well until the starch is completely dissolved, forming a homogeneous paste before adding the liquid.
- Add the whole milk gradually to the pan mixture, stirring constantly to avoid lumps. Bring to medium-low heat, continuing to stir without stopping until the cream thickens and reaches a creamy porridge consistency. This process takes about 10 to 15 minutes. The secret to this recipe is patience at this stage for a perfect cream.
- Remove the cream from the heat and incorporate a carton of heavy cream, mixing quickly until completely homogeneous and glossy. Let the cream cool slightly while you prepare the cookies.
- In a deep plate, place the 200 ml of whole milk to moisten the cookies. Quickly dip each cornstarch cookie in the milk, just enough to hydrate them slightly without them getting too soft. The most important tip is not to soak the cookies, just pass them lightly through the milk.
- In a tray of approximately 20x30 cm, make a layer of moistened cookies. Cover this layer with half of the chocolate cream. Level well with a spatula, ensuring the cream spreads evenly over the cookies.
- Repeat the layers: another layer of moistened biscuits and finish with the rest of the chocolate cream. Cover the dish with plastic wrap, ensuring the film touches the surface of the cream to prevent a 'skin' from forming.
- Take to the refrigerator for at least 4 hours, or ideally, overnight. This cooling time is crucial for the pavé to set and the flavors to intensify, providing the ideal texture. The most common mistake is serving before the proper time.
- Before serving, remove the plastic wrap and decorate the surface with chocolate shavings or sifted cocoa powder. Small fresh mint leaves also add a beautiful contrast and freshness to the dish. Serve chilled and enjoy this delight!
Chef's tips
- Dip each maisena biscuit in cold milk for only 1 to 2 seconds to moisten without breaking apart.
- Let the chocolate cream cool slightly before assembling the dish so it doesn't dissolve the structure of the cookies.
- Use dark chocolate shavings on top to create visual contrast and break the sweetness of the cream.
Variations
- Add 1 tablespoon of cognac or cocoa liqueur to the milk used to moisten the cookies.
- Interleave thinly sliced fresh strawberries between the layers of cookies and chocolate cream.
- Sprinkle toasted chopped cashews between the layers to give a crunchy texture to the pavê.
Substitutions
- 50% cocoa powder can be replaced by 100% pure cocoa powder, adjusting to 3 tablespoons.
- The traditional maisena biscuit can be replaced with chocolate-flavored biscuits, champagne biscuits, or Maria biscuits.
- Margarine can be substituted with good-quality unsalted butter for a superior buttery aroma.
How to store
Keep covered with plastic wrap in direct contact with the surface in the refrigerator for up to 5 days. Keep under constant refrigeration to preserve the firm texture and freshness of the dairy products.
Can it be frozen?
Freeze the finished dish covered with plastic wrap and aluminum foil for up to 60 days. To serve with the texture of ice cream cake, transfer to the refrigerator for 2 hours before cutting.
What to serve with
Pairs perfectly with hot unsweetened drip coffee, fresh strawberry slices, or a cup of mint tea.
Frequently asked questions
Can I use regular chocolate drink mix instead of 50% cocoa chocolate?
Common chocolate drink powder contains too much sugar and little cocoa, which will make the pavê excessively sweet and light in color; prefer soluble cocoa powder with at least 50% cocoa.
How to make beautiful chocolate shavings to decorate the platter?
Run a vegetable peeler along the side of a semi-sweet chocolate bar kept at cool room temperature; the zest comes out curled and perfect.
Why is it necessary to moisten the biscuits quickly?
The cornstarch biscuit absorbs liquids instantly; if it stays in the milk for more than 2 seconds, it falls apart before reaching the platter, losing the definition of the layers.
How to prevent the chocolate cream from clumping in the pot?
Dissolve the cornstarch and cocoa powder in the condensed milk and butter before turning on the heat; cook over medium-low heat, stirring vigorously at the bottom and edges.
