O “Pavé Gelado de Leite Condensado” é uma sobremesa elegante e sofisticada, uma versão requintada do clássico pavé. Esta receita combina a riqueza do leite condensado cozido (doce de leite) com a suavidade cremosa do queijo mascarpone, criando uma base aveludada. As camadas de palitos de champanhe embebidos em café e um topo arejado de natas e claras batidas adicionam texturas contrastantes, resultando numa sobremesa de colher que é simultaneamente indulgente e surpreendentemente leve.

Ingredientes

  • 320 g de leite condensado tradicional (ou já cozido)
  • 4 ovos
  • 250 g de queijo mascarpone
  • 200g de palitos de champanhe
  • 2 dl de café
  • 2 dl de natas
  • 3 colheres de sopa de açúcar
  • 3 folhas de gelatina
  • canela em pó q.b.

Preparação

  1. Colocar a lata de leite condensado numa panela, cobrir com água, levar ao lume e deixar cozer durante 1 hora. Depois retirar da água, deixar amornar, abrir e verter o leite condensado numa tigela.
  2. Juntar as gemas, batendo sempre até que fique um creme grosso e volumoso. Adicionar depois o queijo mascarpone e continuar a bater. Verter o preparado para um pirex e levar ao frigorífico durante 10 minutos.
  3. Demolhar rapidamente os palitos de champanhe no café e colocar por cima do preparado no pirex.
  4. Bater as natas em chantilly. Noutra taça bater bem as claras em castelo com o açúcar.
  5. Demolhar as folhas de gelatina em água fria e derreter num tacho ao lume, sem deixar ferver; juntar as natas, batendo sempre. por fim, adicionar as claras e envolver bem.
  6. Colocar a mistura das natas por cima dos palitos e levar ao frigorífico até solidificar. no momento de ser vir polvilhar com canela em pó e decorar a gosto.

For an exquisite take on a classic layered dessert, here is the English translation.

Chilled Condensed Milk Pavé

This dessert is a sophisticated and utterly delicious twist on the traditional pavé, a beloved layered dessert popular across Brazil and Portugal. Sharing some similarities with its Italian cousin, tiramisu, this version carves out its own distinct identity with a rich and creamy base made from cooked condensed milk (dulce de leche) and luscious mascarpone cheese. It’s a true celebration of textures, where each spoonful offers a delightful contrast.

The foundation is a rich, caramel-flavoured cream, which is then layered with coffee-soaked ladyfingers. The dessert is crowned with a cloud-like topping made from whipped cream and glossy meringue, which is stabilised with a little gelatine to ensure it holds its shape perfectly. The name “pavé” comes from the French word for “pavement,” alluding to the neat layers of biscuits that form its structure.

It’s a perfect make-ahead dessert for a special occasion, as it needs time to chill and set, allowing all the flavours to meld together beautifully. The final dusting of cinnamon adds a gentle, warming spice note that cuts through the richness and completes this elegant treat.

Ingredients

  • 320g of traditional condensed milk (or pre-cooked dulce de leche)
  • 4 eggs
  • 250g mascarpone cheese
  • 200g ladyfingers (savoiardi biscuits)
  • 200ml strong coffee, cooled
  • 200ml double cream
  • 3 tablespoons of caster sugar
  • 3 sheets of gelatine
  • Ground cinnamon, for dusting

Method

  1. If using regular condensed milk, place the unopened can in a saucepan, cover it completely with water, bring to a boil, and let it simmer for 1 hour to cook. Afterwards, remove the can from the water, allow it to cool slightly, then open and pour the cooked condensed milk (now dulce de leche) into a bowl.
  2. Add the egg yolks to the cooked condensed milk, beating constantly until you have a thick and voluminous cream. Then, add the mascarpone cheese and continue to beat. Pour this mixture into a glass serving dish and place it in the fridge for 10 minutes.
  3. Quickly dip the ladyfingers in the cooled coffee and arrange them in a layer on top of the mascarpone cream in the dish.
  4. Whip the double cream until it forms soft peaks. In another clean bowl, beat the egg whites with the sugar until they form stiff, glossy peaks.
  5. Soak the gelatine leaves in cold water for a few minutes until soft. Squeeze out the excess water and melt the gelatine in a small saucepan over a very low heat, without letting it boil. Pour the melted gelatine into the whipped cream, beating constantly. Finally, gently fold in the beaten egg whites until everything is well combined.
  6. Spread the cream and meringue mixture over the layer of ladyfingers and chill in the refrigerator until completely set. Just before serving, dust with ground cinnamon and decorate as desired.

Tips:

  • When cooking the can of condensed milk, ensure it is always fully submerged in water to prevent it from exploding. Top up the water as it evaporates.
  • For the lightest topping, be very gentle when folding the whipped egg whites into the cream. Use a large metal spoon in a figure-of-eight motion to keep as much air in the mixture as possible.
  • This dessert needs at least 4-6 hours, or preferably overnight, in the fridge to set properly.
  • For a different flavour profile, you can add a splash of coffee liqueur or brandy to the coffee before dipping the biscuits.