Pavê is a Brazilian spoon dessert made by layering biscuits and cream. Here, dark chocolate balances the condensed milk. The ingredient list and method use the same quantities throughout; the 200 g of sponge fingers is the total for the recipe, divided between two layers.
About 8 portions. Approximately 25 minutes to prepare, plus cooling and at least 6 hours in the fridge. Use a dish approximately 20 × 20 cm with a capacity of 1.5 litres.
Ingredients
- 200 g sponge fingers (savoiardi), in total
- 395 g sweetened condensed milk
- 200 g single cream
- 150 g dark chocolate, about 50–60% cocoa solids, chopped
- 60 ml milk for moistening the sponge fingers
- 20 g unsalted butter, optional
- Chocolate shavings to decorate, optional
Method
- Put all 395 g condensed milk and the 200 g cream in a heavy-based saucepan. Mix and warm over a low heat, stirring and scraping the base and sides, until thickened and coating the spatula. This may take about 6–8 minutes once warm; judge the consistency as well as the time.
- Turn off the heat. Add the 150 g chopped chocolate and the butter, if using. Stir until melted and smooth. Transfer to a shallow container and allow the strong heat to dissipate, stirring occasionally.
- Divide the sponge fingers into two portions of approximately 100 g. Use the 60 ml milk gradually to brush or briefly moisten both portions. They should absorb a little milk without falling apart; do not soak them.
- Arrange a layer using the first 100 g sponge fingers and spread over half the cream. Add the remaining 100 g sponge fingers as a second layer and cover with the remaining cream. Break biscuits to fill gaps if needed.
- Cover and refrigerate as soon as it is assembled, allowing no more than 2 hours between finishing cooking the cream and refrigeration. Chill for at least 6 hours. Finish with chocolate shavings if you wish, and serve with a spoon.
Cream consistency
The cream becomes firmer when chilled, but this pavê is not a cake to unmould. There is no need to cook it to the stiff consistency of rolled brigadeiros. If it starts catching on the base, remove from the heat and transfer the unburnt cream without scraping dark residue into the dessert.
Variations and assembly
Milk chocolate makes the result sweeter and can change its firmness; the base recipe uses dark chocolate. If changing the biscuit type, keep 200 g in total but adjust the moistening: thin biscuits absorb liquid faster. Avoid adding more milk to the cream, as this changes its structure.
Storage
Keep covered in the fridge at 0–5°C and eat within 48 hours. Cool cooked food promptly and refrigerate within 2 hours, using shallow containers where needed. Mixing leftovers with new ingredients does not restart their storage time. Also follow any shorter use-by instructions on the packaging.
Storage guidance: Food Standards Agency.
Frequently asked questions
Is it 200 g condensed milk?
No. The recipe uses 395 g sweetened condensed milk. The 200 g quantities refer to the cream and, separately, the total sponge fingers.
Do I need 200 g sponge fingers per layer?
No: use approximately 100 g in each of the two layers, totalling 200 g.
