Pavê paradise
To create your own pavê paradise, begin by layering buttery tea biscuits at the base of a rectangular dish. Prepare a rich chocolate ganache by melting dark chocolate with cream, and generously spread a smooth layer over the biscuits.
Ingredients:
180g chopped semi-sweet chocolate
180g chopped white chocolate
2 cans of condensed milk
2 cans of cream
1 tablespoon margarine
2 cups of chopped strawberries
2 cups of broken sighs
1 package of champagne cookies Strawberries to decorate
Method of preparation:
In two separate bowls, melt the chocolates in a bain-marie or in the microwave.
Mix half the condensed milk and half the cream into the semi-sweet chocolate. Reserve.
In a pan, heat the remaining condensed milk, margarine and white chocolate over low heat, stirring constantly until it no longer sticks to the bottom of the pan.
Wait for it to cool slightly and mix in the rest of the cream.
Spread the cookies at the bottom of a platter, cover with the semi-sweet chocolate cream, strawberries and meringues.
Cover with the white brigadeiro and refrigerate for 3 hours.
Decorate with strawberries and serve
