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Chocolate pavê
Chapter X ·
Desserts & sweets · Nº 424
Chocolate pavê
Version 1
Version 2
Version 3
Version 4
8 ingredients
7 steps
Ingredients
Method
Ingredients
For
300 g
ladyfingers
300 g
sugar
250 g
butter
, unsalted
1 pack
chocolate powder
, Nestlé
3
egg yolks
port wine
, or cacao liqueur
½ cup
milk
chocolate sprinkles
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Method
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1
Beat the egg yolks with the sugar and mix in the butter. Beat well with a mixer.
2
Dissolve the chocolate in ½ cup of milk. Cook over heat to thicken. Let it boil, then remove from the heat.
3
Once it cools, gradually add it to the egg yolk cream. Mix everything very well. Refrigerate.
4
In a plate or Pyrex dish, lightly moisten the cookies in port wine or cacao liqueur without soaking them, arranging them in layers.
5
Spread a generous layer of the chocolate cream on top. Then add the cookies, and again the cream. Repeat until the cookies are finished.
6
Cover the top and sides with the rest of the cream, generously. Sprinkle with chocolate sprinkles.
7
Refrigerate until serving time.
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