Brazilian Vanilla and Chocolate Pavê

Name: Brazilian Vanilla and Chocolate Pavê
Prep time: 60 min
Total time: 60 min
Yield: 16 servings
Cuisine: Brésilienne
Ingredients: 14 oz (395 g) sweetened condensed milk; 3½ cups (800 ml) whole milk; 3 egg yolks; 2 tablespoons unsalted butter; 1 tablespoon cornstarch dissolved in ½ cup (125 ml) milk; 2 tablespoons pure vanilla extract; ¾ cup (200 ml) heavy cream; 14 oz (400 g) dark chocolate 55-70% cacao or semi-sweet chocolate; 1¾ cups (400 ml) heavy cream for ganache; 14 oz (400 g) plain butter cookies or digestive biscuits; 1 cup (250 ml) milk for soaking; 2 tablespoons unsweetened cocoa powder; 3.5 oz (100 g) white chocolate for decoration

By Marie Lefebvre · Updated October 12, 2026

A stunning no-bake Brazilian layered dessert featuring silky vanilla custard, rich chocolate ganache and melt-in-your-mouth soaked biscuits. Incredibly easy to assemble and even better the next day, it's the ultimate make-ahead showstopper for parties and celebrations.

Prep⏱️ 60 min

Servings👥 16 servings

Difficulty📊 Easy

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🛒 Ingredients

16 servings

14 oz (395 g) sweetened condensed milk
3½ cups (800 ml) whole milk
3 egg yolks
2 tablespoons unsalted butter
1 tablespoon cornstarch dissolved in ½ cup (125 ml) milk
2 tablespoons pure vanilla extract
¾ cup (200 ml) heavy cream
14 oz (400 g) dark chocolate 55-70% cacao or semi-sweet chocolate
1¾ cups (400 ml) heavy cream for ganache
14 oz (400 g) plain butter cookies or digestive biscuits
1 cup (250 ml) milk for soaking
2 tablespoons unsweetened cocoa powder
3.5 oz (100 g) white chocolate for decoration

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
In a medium saucepan, whisk together the condensed milk, whole milk, strained egg yolks, butter, dissolved cornstarch and vanilla extract before placing over heat.
2
Cook over medium heat, whisking constantly, until the custard thickens and coats the back of a spoon. Do not stop stirring or lumps will form.
3
Remove from heat, stir in the heavy cream until fully combined and let cool to room temperature uncovered.
4
Make the ganache: melt the dark chocolate in a double boiler (keeping water away from the chocolate) or in the microwave at 50% power in 30-second intervals, stirring between each.
5
Pour the warm heavy cream over the melted chocolate and stir with a spatula in gentle circular motions until smooth and glossy. Set aside to cool slightly.
6
Whisk the cocoa powder into the milk until dissolved to create the biscuit soaking liquid.
7
In a deep rectangular dish, arrange a first layer of biscuits briefly dipped in the cocoa milk — just a quick dip to keep a slight texture.
8
Spread a generous layer of vanilla custard followed by a layer of chocolate ganache. Repeat the layers until all ingredients are used.
9
Finish with a final layer of ganache and decorate with white chocolate shavings or curls.
10
Cover and refrigerate for at least 4 hours, preferably overnight, to let the layers meld and the flavors deepen.

💡 Chef's Tip

To prevent any eggy smell in the custard, strain the yolks through a fine sieve directly into the pan, discarding the membrane. For a flawless ganache, always use a 1:1 ratio of chocolate to cream. Skip milk chocolate — it makes the dessert cloyingly sweet; go for at least 55% dark chocolate for the perfect balance.