Brazilian pavê uses ladyfinger cookies soaked in espresso for exactly 4 minutes—any longer and they disintegrate completely.
Chocolate Coffee Pavê
Indulge in the ultimate dessert delight with this no-cook Chocolate Coffee Pavê! Layer creamy mascarpone, rich chocolate, and aromatic coffee-soaked biscuits for a decadent treat that comes together in a flash. Perfect for entertaining or a cozy night in, this dessert is sure to impress with its irresistible flavors and delightful texture!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(5)
- 150g de Cream Cheese (5.29 oz)
- 500g de Creme de Leite Fresco/ Nata (17.6 oz)
- Leite para molhar os biscoitos
- 100g de Chocolate ao Leite (3.53 oz)
- 1/2 Leite Condensado
🫙Pantry Staples(3)
- Aprox 200g Biscoito de Chocolate (7.06 oz)
- Chocolate em Pó 50%
- 1 col. cha de Baunilha (pasta ou essência) (5 ml)
📦Other(2)
- Granulado
- 20ml de Café Forte e FRIO (0.68 fl oz)
👨🍳 Instructions
- 1
Start by whipping the heavy cream with a little bit of vanilla until it reaches almost a whipped cream consistency.
- 2
Add the cream cheese and sweetened condensed milk, mix well and divide this cream in half.
- 3
In one half, add the cold strong coffee and melted milk chocolate, mix into the whipped cream.
- 4
Layer the chocolate cookies soaked in milk with the creams, alternating between them.
- 5
Finish with a smooth layer and let it chill in the refrigerator for at least one hour.
- 6
Top with cocoa powder and sprinkles before serving.
💡 Pro Tips
- ✓Whip heavy cream to soft peaks only (140-160% volume increase) before adding other ingredients, as over-whipping will cause the mixture to break when you fold in cream cheese and condensed milk.technique140-160% volume increase
- ✓Ensure cream cheese is at room temperature (65-70°F) before mixing to prevent lumps and achieve smooth incorporation with the whipped cream base.ingredient65-70°F
- ✓Dip cookies in milk for exactly 2-3 seconds per side - longer soaking creates a soggy base that won't hold the pavê's structure during chilling.timing2-3 seconds per side
- ✓Chill the pavê for minimum 4 hours (not just 1 hour) to allow the layers to set properly and the cookies to reach optimal texture - firm but not hard.timing4 hours minimum
- ✓Use coffee cooled to room temperature or slightly warm (80-90°F) when mixing with chocolate - hot coffee will melt the whipped cream structure and create a runny layer.ingredient80-90°F
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Brazilian pavê uses ladyfinger cookies soaked in espresso for exactly 4 minutes—any longer and they disintegrate completely.
Chocolate Coffee Pavê
Indulge in the ultimate dessert delight with this no-cook Chocolate Coffee Pavê! Layer creamy mascarpone, rich chocolate, and aromatic coffee-soaked biscuits for a decadent treat that comes together in a flash. Perfect for entertaining or a cozy night in, this dessert is sure to impress with its irresistible flavors and delightful texture!
📝 Ingredients
Serves 4🥛Dairy & Eggs(5)
- 150g de Cream Cheese (5.29 oz)
- 500g de Creme de Leite Fresco/ Nata (17.6 oz)
- Leite para molhar os biscoitos
- 100g de Chocolate ao Leite (3.53 oz)
- 1/2 Leite Condensado
🫙Pantry Staples(3)
- Aprox 200g Biscoito de Chocolate (7.06 oz)
- Chocolate em Pó 50%
- 1 col. cha de Baunilha (pasta ou essência) (5 ml)
📦Other(2)
- Granulado
- 20ml de Café Forte e FRIO (0.68 fl oz)
👨🍳 Instructions
- 1
Start by whipping the heavy cream with a little bit of vanilla until it reaches almost a whipped cream consistency.
- 2
Add the cream cheese and sweetened condensed milk, mix well and divide this cream in half.
- 3
In one half, add the cold strong coffee and melted milk chocolate, mix into the whipped cream.
- 4
Layer the chocolate cookies soaked in milk with the creams, alternating between them.
- 5
Finish with a smooth layer and let it chill in the refrigerator for at least one hour.
- 6
Top with cocoa powder and sprinkles before serving.
💡 Pro Tips
- ✓Whip heavy cream to soft peaks only (140-160% volume increase) before adding other ingredients, as over-whipping will cause the mixture to break when you fold in cream cheese and condensed milk.technique140-160% volume increase
- ✓Ensure cream cheese is at room temperature (65-70°F) before mixing to prevent lumps and achieve smooth incorporation with the whipped cream base.ingredient65-70°F
- ✓Dip cookies in milk for exactly 2-3 seconds per side - longer soaking creates a soggy base that won't hold the pavê's structure during chilling.timing2-3 seconds per side
- ✓Chill the pavê for minimum 4 hours (not just 1 hour) to allow the layers to set properly and the cookies to reach optimal texture - firm but not hard.timing4 hours minimum
- ✓Use coffee cooled to room temperature or slightly warm (80-90°F) when mixing with chocolate - hot coffee will melt the whipped cream structure and create a runny layer.ingredient80-90°F