Pavê de BIS (Layered Brazilian Dessert)

Just came back from five AMAZING weeks holidays in Brazil and brought with me a box full of produces I miss the most and can’t easily find in Australia. That includes teas, spices, chocolates and lollies.

I’m conscious that it would take me forever to eat all this sugar so I decided to share some of these treats with my friends and make a Pavê using some of the chocolate I brought with me.

Pavê is a no-bake Brazilian dessert traditionally made of layers of custard and sponge finger biscuits soaked in chocolate milk.

Today I made a variation of Pavê using BIS bombom, a rectangular shaped bombom with lots of layers of a crunchy wafer and slightly bitter chocolate.

Sweet cream, crunchy bitter pieces of bombom. It can’t get any better!

This recipe is very easy to make and you can replace BIS with any other crunchy bombom of your preference.

Pavê de Bis

Ingredients

1 can sweetened condensed milk (Nestlé)
2 box BIS bomboms, roughly chopped
1 can Reduced Fat Cream (Nestlé)
3 eggs, separated
1 l milk
100 g dark chocolate grated
4 Tbsp corn flour
3/4 cup sugar

Method

In a saucepan mix condensed milk, egg yolks, corn flour and milk. Cook over low heat, stirring constantly until it thickens. Pour half of the mix into 8 in. serving dish and let cool completely.

Arrange the bomboms on top of the cream layer and then pour the remaining cream on top.

Beat the egg whites until form peaks, mixing sugar gently. Fold reduced fat cream into the mixture gently. Pour it on top of the layered dessert gently.

Sprinkle dark chocolate over the top layer.
Let it cool and then refrigerate for at least 2 hours or until set.

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2 comments

  1. violeta

    Olá Priscila,obrigada pela sua visita e pelo comentário que deixou lá no blog.Relativamente a receita de pão brioche,pode usar fermento seco,tem o mesmo efeito e a quantidade certa é 1% da quantidade total da farinha.Por exemplo para 400g de farinha precisa de 4g fermento seco.Espero ter ajudado,bjns

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