If you’ve never tried a Brazilian Pavê (Chocolate Trifle) Recipe, you’re in for a treat. This dessert is a luscious, layered delight combining creamy chocolate custard, fluffy whipped cream, and coffee-soaked ladyfingers. I love making it for family gatherings or when I want something that feels special without a lot of fuss. It’s easy to assemble, no baking required, and the way the flavors meld after a few hours in the fridge is simply irresistible. Whether you’re new to Brazilian sweets or a longtime fan, this Brazilian Pavê (Chocolate Trifle) Recipe will quickly become a favorite in your dessert rotation.
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In the Kitchen
This Brazilian Pavê (Chocolate Trifle) Recipe is the kind of dessert that feels complex but is surprisingly simple to make. I find it captures the heart of Brazilian home cooking—comforting, with familiar flavors yet an elegant finish.
- Juicy and Tender Every Time: Soaking the ladyfingers briefly in coffee gives the dessert its distinct moistened layers without soggy textures.
- Golden, Satisfying Finish: The whipped cream topping adds lightness that balances the rich chocolate and sweet condensed milk base.
- Simple Ingredients, Big Impact: Everyday pantry staples come together for a show-stopping flavor you’ll want to repeat.
- Weeknight to Weekend Ready: It requires no baking, making it a breeze for any night you need a quick celebration.
Ingredients at a Glance
Choosing quality ingredients makes a real difference in your Brazilian Pavê (Chocolate Trifle) Recipe. Use fresh cream, good cocoa powder, and the right ladyfingers to ensure every bite is delightful.
- Heavy cream: Look for full-fat cream to whip into fluffy peaks that hold their shape perfectly.
- Powdered sugar: It dissolves quickly, helping your whipped cream stay nice and smooth.
- Vanilla extract: Adds warmth and depth—don’t skip it!
- Sweetened condensed milk: The key to that signature creamy sweetness.
- Evaporated milk and whole milk: They balance richness and make the chocolate custard silky.
- Cocoa powder: Use unsweetened, and I prefer Dutch-processed for a mellow chocolate flavor.
- Ladyfinger cookies: Light and airy, these soak up coffee without falling apart.
- Coffee: Brew it strong and cool it well—this layers in a subtle bitter edge that cuts through the sweetness.
- Grated chocolate: A little garnish that makes all the difference in presentation and extra chocolate punch.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Brazilian Pavê (Chocolate Trifle) Recipe
Step 1 — Whip the Cream to Stiff Peaks
Start by whipping the heavy cream along with powdered sugar and vanilla extract. This should take about 3–5 minutes with an electric mixer. You'll know it's ready when you can lift the beaters and the cream forms firm peaks that don’t droop. This whipped cream will be your light, airy layer that contrasts beautifully with the rich custard.
Step 2 — Make the Creamy Chocolate Mixture
In a separate bowl, combine the sweetened condensed milk, evaporated milk, whole milk, and cocoa powder. Whisk everything together until it’s smooth and glossy with no lumps of cocoa powder. This mixture is the rich heart of the pavê, so take a moment to make sure it’s well blended and deliciously chocolatey.
Step 3 — Dip Ladyfingers in Coffee and Layer
Quickly dip each ladyfinger into the cooled coffee—just a second or two on each side. You want them moist but not soggy; too long and they’ll turn mushy. Arrange a single layer of these coffee-soaked cookies on the bottom of your serving dish, whether it’s a trifle bowl or a deep glass dish. This coffee step adds a gentle bitterness that balances the sweet layers.
Step 4 — Layer the Chocolate Mixture and Whipped Cream
Spoon a generous layer of the chocolate milk mixture over the ladyfingers, spreading it evenly. Follow this with a smooth layer of the whipped cream you prepared earlier. Repeat these layers—cookies, chocolate custard, whipped cream—until the dish is nearly full, finishing off with a thick layer of whipped cream on top.
Step 5 — Garnish and Chill
For the final flourish, sprinkle grated chocolate across the top. It adds a lovely texture and hints at what’s inside. Cover the pavê with plastic wrap and chill for at least 4 hours, but overnight is even better. This resting step lets the flavors marry and the ladyfingers soften to a perfect, melt-in-your-mouth consistency.
Things to Remember
Making this Brazilian Pavê (Chocolate Trifle) Recipe is straightforward, but a few tips can elevate it to restaurant-quality dessert. Pay attention to soaking times, cream whipping, and chilling – these little details make a big difference.
- Doneness Cue: The dessert is perfectly set when it holds shape but the ladyfingers feel soft, not crunchy or mushy.
- Temperature Trick: Always let your coffee cool before dipping the cookies to avoid breaking them apart.
- Make-Ahead Move: Pavê only improves after a few hours in the fridge, so make it the day before your event.
- Common Pitfall: Don’t skip whipping cream to stiff peaks or the top layer can collapse and lose its airy texture.
Ways to Serve It
Finishing Touches
Besides the grated chocolate, you can add a dusting of cocoa powder or even a drizzle of chocolate syrup just before serving. A few fresh berries or a sprig of mint lend a nice pop of color and a hint of freshness that really brightens the rich, creamy layers of this Brazilian Pavê (Chocolate Trifle) Recipe.
Plays Well With
Serve it alongside a simple espresso or a creamy hot chocolate for dessert time harmony. The coffee notes in the pavê pair beautifully with a chilly scoop of vanilla ice cream or a fruit salad to balance the sweetness.
Simple Plating Upgrades
For an impressive presentation, spoon pavê into individual glasses or jars to show off those beautiful layers. Top with edible gold flakes or toasted nuts to impress guests without extra effort. It’s a cozy dessert that can go from casual family nights to festive celebrations in a snap.
Make-Ahead & Keeping Fresh
Storing Leftovers
Keep any leftover pavê covered tightly in the refrigerator in an airtight container or well-sealed dish. It stays fresh and creamy for up to 3 days. The textures remain smooth, though the cookies continue to soften, so the dessert becomes more custard-like over time.
Freezing Tips
This dessert doesn’t freeze well because the whipped cream and ladyfingers lose their texture upon thawing. I’d recommend enjoying it fresh from the fridge for the best experience.
Reheating Brazilian Pavê (Chocolate Trifle) Recipe Without Drying Out
Since this pavê is best served cold, reheating isn’t typical. If you want it slightly less chilled, let it sit at room temperature for 15–20 minutes before serving. Avoid microwaving or baking, as this will ruin the texture and cause the cream to separate.
Frequently Asked Questions
Yes! While traditional pavê uses ladyfingers for their light texture and coffee absorption, you can try sponge cake or even thin vanilla wafers. Just adjust the soaking time so the layers don’t become too soggy.
Coffee adds a wonderful depth and slight bitterness that balances the sweetness. If you prefer, you can dip the cookies in milk or a flavored syrup, but the coffee is definitely authentic and highly recommended.
At least 4 hours, but overnight chilling is best for the flavors to meld and the textures to perfect. I usually make it the day before to ensure a fantastic taste experience.
It’s tricky because cream and milk are key to the creamy texture. You could experiment with coconut cream and dairy-free condensed milk alternatives, but expect a different flavor and texture.
Final Thoughts
Making this Brazilian Pavê (Chocolate Trifle) Recipe is one of those joyful kitchen projects that never fails to impress. It’s part nostalgic comfort food, part show-stopping dessert, and totally easy to pull off. Whether you’re serving it to friends or savoring a quiet moment, its creamy layers and subtle coffee notes offer pure happiness in every bite. Give it a try—you’ll be amazed at how something so simple can feel so special.
PrintFull Printable Recipe
Brazilian Pavê (Chocolate Trifle) Recipe
Pavê is a classic Brazilian trifle featuring layers of coffee-soaked ladyfinger cookies, creamy chocolate milk mixture, and whipped cream, garnished with grated chocolate. This no-bake dessert is rich, smooth, and perfect for gatherings or special occasions.
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
Ingredients
Whipped Cream
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Milk Mixture
- 1 can sweetened condensed milk (about 395 g)
- 1 can evaporated milk (about 354 ml)
- ½ cup whole milk
- ¼ cup cocoa powder
Other Ingredients
- 1 package ladyfinger cookies (about 200 g)
- ½ cup strong coffee, cooled
- Grated chocolate for garnish
Instructions
- Whip Cream: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Set aside in the refrigerator.
- Prepare Milk Mixture: In another bowl, combine the sweetened condensed milk, evaporated milk, whole milk, and cocoa powder. Mix well until smooth and thoroughly combined.
- Dip Ladyfingers: Lightly dip each ladyfinger cookie in cooled strong coffee, soaking briefly to avoid sogginess.
- First Layer: Arrange a layer of coffee-soaked ladyfingers at the bottom of a trifle dish or large serving bowl.
- Add Layers: Pour a layer of the milk mixture over the cookies, then spread a layer of whipped cream on top.
- Repeat Layers: Continue layering ladyfingers, milk mixture, and whipped cream, finishing with a top layer of whipped cream.
- Garnish: Sprinkle grated chocolate generously over the top layer of whipped cream.
- Chill: Refrigerate the pavê for at least 4 hours or preferably overnight to allow flavors to meld and the dessert to set.
Notes
- Dip ladyfingers quickly into coffee to avoid them becoming too soggy and falling apart.
- Use strong coffee or espresso for a more intense coffee flavor.
- For a lighter dessert, substitute heavy cream with whipped coconut cream to make a dairy-free version.
- Letting the dessert chill overnight enhances the flavors and texture.
- Grated dark chocolate or chocolate shavings work perfect for garnish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Brazilian
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