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Pave bis


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Tempo de preparo

45 min(s)


12 servings

Giovana Beatriz

  • Ingredients
  • Recipe
  • Encore Pack2 unit(s)
  • Condensed milk1 can(s)
  • Milk2 can(s)
  • Sour cream1 can(s)
  • Crystal sugar3 tablespoon
  • Corn starch4 tablespoon
  • Eggs2 unit(s)
  1. First prepare your bis pavé, reserving 6 bis bars for decoration at the end and chopping the rest.
  2. Then prepare the white dessert cream: dissolve the cornstarch in the milk and place it in a pan along with the condensed milk and the egg yolks. Place over low heat and keep stirring until it thickens. Turn off and let cool.
  3. Then prepare the pavé de bis topping: using the mixer beat the egg whites, when they are consistent add the sugar and beat again. Add the cream and continue beating until you get a smooth cream.
  4. Now take the white cream and pour half into a glass refractory. Spread the pieces of bis over it, cover with the remaining white cream and spread the frosting of egg whites and cream that you prepared in the previous step.
  5. Reserve your Pavé de Bis in the fridge for 2-3 hours.

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