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Pavê de Maracujá Trufado (Truffled Passion Fruit Pavé)

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Pavê de Maracujá Trufado is a no-bake Brazilian showstopper layering tender milk-softened biscuits, rich chocolate truffle ganache, and an airy passion fruit mousse, finished with fresh passion fruit pulp and white chocolate curls.

Ingredients

Scale
  • Passion Fruit Mousse:
  • 1 can sweetened condensed milk (14 oz / 395 g)
  • 1 3/4 cups heavy cream or media crema (400 g)
  • 1 cup concentrated passion fruit juice (240 ml)
  • Chocolate Truffle Ganache:
  • 7 oz dark or semi-sweet chocolate, chopped (200 g)
  • 3/4 cup heavy cream (200 g)
  • Assembly & Garnish:
  • 1 package Maria biscuits or ladyfingers
  • 1/2 cup milk (for dipping biscuits)
  • Pulp of 1–2 fresh passion fruits with seeds
  • White chocolate curls

Instructions

  1. Make the Ganache: Melt the dark chocolate with the heavy cream in a bowl until smooth and glossy. Set aside to cool.
  2. Make the Mousse: In a bowl or blender, blend the sweetened condensed milk, heavy cream, and concentrated passion fruit juice until thick and airy.
  3. Assemble Base: Dip biscuits briefly into milk and line the bottom of a baking dish.
  4. Add Chocolate Layer: Spread the chocolate ganache evenly over the first biscuit layer.
  5. Add Second Biscuit Layer: Top the ganache with another layer of milk-dipped biscuits.
  6. Add Mousse Layer: Pour the passion fruit mousse over the biscuits and smooth the top with an offset spatula.
  7. Chill: Refrigerate for at least 4 hours until firmly set.
  8. Garnish & Serve: Spread fresh passion fruit pulp with seeds over the top, sprinkle with white chocolate curls, slice, and serve chilled.

Notes

  • Keep cream cold so the mousse whips up thick and stable; warm cream will leave it runny.
  • Dip biscuits quickly in milk to soften without turning them to mush.
  • Cool the ganache until lukewarm before spreading so it does not melt the biscuit base.
  • Smooth the mousse gently with an offset spatula to maintain an even, pristine layer.
  • Garnish with fresh passion fruit pulp and white chocolate curls right before serving for maximum freshness.
  • Do not oversoak biscuits or they will dissolve into paste.
  • Do not skip the chill time; slicing too early causes the mousse to slump and layers to slide.

Nutrition

Find it online: https://dishmio.com/pave-de-maracuja-trufado-truffled-passion-fruit-pave/