Mix the Ingredients:
First, beat the eggs with the sugar in a large bowl until the mixture is smooth and uniform.
Next, gradually add the flour, mixing well until fully incorporated.
Cook the Cream:
Then, pour the milk into the egg and sugar mixture.
Cook over medium-high heat, stirring constantly, until the cream thickens, ensuring a smooth and lump-free texture.
Let It Cool:
Once the cream reaches the desired consistency, remove it from the heat and allow it to cool to room temperature.
Whip the Butter:
Meanwhile, in another bowl, beat the butter at room temperature for 2–3 minutes until light and creamy.
Gradually add the cooled cream to the butter, beating well after each addition to achieve a smooth and silky consistency.
Assemble the Pavê
Prepare the Dish:
Use a 10×6 inch glass dish to assemble the pavê.
Start by placing a layer of cookies at the bottom of the dish.
Layers:
Next, alternate layers of cookies and cream, beginning and ending with the cream. In total, you’ll have 5 layers of cookies and 5 layers of cream.
Refrigeration:
Finally, cover the dish with plastic wrap and refrigerate for at least 5 hours to allow the pavê to set and the flavors to deepen.
Decoration:
Before serving, crumble a few cookies over the pavê for decoration and a crunchy finishing touch.
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