Pavê

Do not forget to put heavy cream into the fridge at least 10 minutes before you start preparing this recipe. For this, you’ll need a round cake pan (8” diameter). It’s not necessary to grease it.

For the pavê, in a saucepan over low heat, cook sweetened condensed milk, milk and the egg yolks. Keep in mind you must not stop stirring this mixture. Once this cream starts to boil, mix the gelatin and warm water and add to the cream; keep on stirring. Cook for more 5 minutes and turn off the heat. Let it cool.

Beat the egg whites until soft peaks form. Then, add sugar and beat for more 5 minutes. Finally, pour cold heavy cream into the mixture and beat for 5 minutes. Set aside.

Once the egg yolk mixture is cooled, start to arrange the layers of pavê. First, pour part of the cream on the bottom of the pan. Next come the digestive biscuits (you must cover the cream with the biscuits). Then pour the beaten cream mixture. Finally, sprinkle the walnuts on top.

Repeat this 2 more times. The last layer must be the one with the beaten cream.

Take the pan to the fridge and leave it there for 3 hours.

After 3 hours, prepare the topping. In the top of a double boiler, melt the chocolate. Once it’s melted, remove from the heat and, little by little, pour the heavy cream. Do not stop stirring until all is combined.

Take the pan with pavê out of the fridge. Pour ganache cream over it and arrange the maraschino cherries on top.

Take the pan to the fridge and let sit for another 3 hours.