Pavê with Da Terrinha Hazelnut Spread

Preparation Method

1. 1Prepare the white cream: in a saucepan, dissolve the cornstarch in the cold milk. Add the condensed milk and mix until smooth.
2. 2Cook the cream: place the saucepan over medium heat, stirring continuously until thick and creamy. Once it begins to bubble, cook for another 2 minutes, stirring constantly.
3. 3Finish the white cream: turn off the heat, add the two cartons of cream and the vanilla extract. Mix well and set aside until lukewarm.
4. 4Prepare the hazelnut cream: in a bowl, mix 300 g of Da Terrinha Hazelnut Spread with one carton of cream until smooth and uniform.
5. 5Start assembling: spread a thin layer of white cream over the bottom of a medium serving dish.
6. 6Add the biscuits: briefly dip the biscuits in the milk and arrange over the white cream in an even layer.
7. 7Alternate layers: cover the biscuits with some white cream, then spread a layer of hazelnut cream on top. Repeat the layers of biscuits and creams until all the ingredients are used.
8. 8Prepare the topping: gently warm the remaining 100 g of Da Terrinha Hazelnut Spread just until easier to spread. Distribute over the final layer of the pavê.
9. 9Refrigerate: cover the dish and chill for at least 4 hours, until the pavê is firm and thoroughly chilled.
10. 10Decorate and serve: finish with chocolate shavings or chopped hazelnuts, if desired. Serve chilled.