I participated in an Ambassador Program on behalf of Influence Central for Hood Cream. I received product samples as well as a promotional item to thank me for my participation.
The first Brazilian restaurant my husband took me to thirteen plus years ago, served Pave for dessert.  I immediatly fell in love with the taste, texture and perfect sweetness.  
After that date I remember scouring the internet for a recipe.  The internet was a lot less vast over a decade ago and the only recipes I could find were in Portuguese, which I wasnt able to speak yet, and the incredients were nothing I had heard of before.  Back then I didn’t even know what condenced milk was, never mind some of the other ingredients I was seeing listed.

Luckily over the years I was able to take a little from each recipe I would find, and as I met my husbands family I would get more recipes.  I remember creating several soupy disasters that ended up in the trash, but I remember making this exact recipe 10 years ago when Anthony was a baby and I was home all day going stir crazy.  I tasted it and was done switching around ingredients for good, I did it, it was the Pave I had been trying to recreate for years.
So here it is, a perfect no-bake dessert recipe just in time for the holidays!
Brazilian Pave
Ingredients:
1/2 cup butter
1/2 cup sugar
4 egg yolks
1 tsp vanilla extract
2 sleeves of Maria cookies
1 can condensed milk
Mix together butter and sugar until smooth. Then add egg yolks one at a time while mixing.
Once smooth, mix in 1 cup Hood Heavy Cream and 1 teaspoon of vanilla extract.  Mix until smooth and creamy, do not over beat the mixture or it will become grainy.
Next place the mixture to the side.  Put 1/2 a cup of Hood Heavy Cream in a bowl and dip the Maria cookies in the cream and then place them in a cake pan, creating the first layer of the Pave Truffle.  
Next spread half of the mixture over the cookies.
Dip more Maria cookies and create another cookie layer. Then add the rest of the cream mixture on top of the second cookie layer.
Add a third layer of cookies dipped in the Hood Heavy Cream.
Once you have these 5 layers, put the pan aside and bowl the can of condensed milk with a 1/2 cup of cream until the mixture is thin and smooth.  Remove from heat, let stand for a few minutes to cool to room temperature, and then spread over the final cookie layer.
If the cookies start to rise, use a spatula to push them back down.
Put the Pave in the refrigerator for at least 4 hours so that the cookies will absorb the cream and the Pave can set.  I try to make it a day or two in advance because it stays well in the fridge.
Once chilled, you can cut and serve as is, or sprinkle nuts, cocoa powder or add whipped cream to it. 
It’s always important to use a high quality cream so that it doesn’t separate during mixing and helps the mixture set well.  I have always chosen Hood Cream.  It is what I grew up cooking with because that was what my Nana always kept in her fridge, and now knowing that its what top chefs like Chris Coombs choose to use in their restaurants, I know it’s the best.
Want more delicious recipes featuring Hood Cream?  Download the Free Hood E-Cookbook that is available now on the Hood website.  I have been cooking from this cookbook sense it’s release and the recipes are absolutely amazing.  It is so much fun recreating recipes that were created by an amazing chef that has endless ingredients at his disposal, yet he uses ingredients like Hood that we have all heard of.  It also includes some great cooking tips and holiday recipes, the Peppermint Hot Chocolate is a huge favorite in my house.  Make sure you give it a look, it is free!

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