Ingredients
For the cream layer
- 2 cans sweet condensed milk
- 4 cups milk
- 2 Tbsp corn starch
- 4 egg yolks strained
For the whipped cream layer
- 1 small container heavy cream
- 1 cup confectioner's sugar
- 1/2 tsp pure vanilla
For the chocolate layer
- 20 ladyfinger biscuits
- 2-3 Tbsp Cognac
- 2 cups whole milk
- 1 1/2 cups Cocoa Powder
Servings:
Units:
Instructions
- 1. In a large pot, combine the sweet condensed milk and 3 cups of the milk. 2. Dissolve the corn starch in one cup of milk and add to the pot. 3. Cook that mixture over low to medium heat, stirring constantly, until it starts thickening. 4. Separate a cup of the mixture and let it cool. 5. Add the egg yolks to the cooled cream and return it to the pot. 6. Cook until it thickens. 7. Let it cool and pour into a 15x10 baking dish. 8. Place the biscuits into a large bowl and the Cognac into another smaller bowl. 9. Using your fingers, sprinkle the Cognac onto the biscuits. 10. In the same pot you used for the cream, add 2 cups of milk and 1.5 cups of cocoa powder. Cook until it resembles hot chocolate. (It's supposed to be a liquid mixture, and not a cream!) 11. Dip the biscuits into the chocolate and place them on top of the cream. 12. Cover and refrigerate overnight. 13. On the next day, make some whipped cream by mixing the heavy cream, the powdered sugar and the vanilla extract. 14. layer the whipped cream into the baking dish, creating a 3rd layer. 15. Refrigerate for at least 1 more hour before serving. 16. Grate or shave some chocolate on top of the pavê. 17. Serve cold.
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