Servings: 8 people
Calories: 250kcal
Cost: $15
Equipment
- Blender
- Spatula
- Refractory dish (34cm x 20cm)
- Small saucepan
- Ready-made whipped cream
Ingredients
- 2 slices chocolate-flavored Pullman cakes sliced
- 2 cups milk
- 2 cans condensed milk
- 2 cans whey-free cream
- 2 cups concentrated passion fruit juice
- 2 pulp passion fruits
- 1/2 cup sugar for syrup
- 2 cups ready-made whipped cream for topping
Instructions
- Line the bottom of a 34cm x 20cm refractory dish with half of the sliced chocolate cake and drizzle with 1/2 cup of milk.
- In a blender, combine 2 cans of condensed milk, 2 cans of cream, and 2 cups of concentrated passion fruit juice; blend until smooth.
- Pour half of the mousse over the cake base and spread evenly.
- Chill in the fridge for about 30 minutes to firm up the mousse.
- Cover with the remaining slices of cake, drizzle with leftover milk, and pour the rest of the mousse on top.
- Return to the fridge for another 2 hours to set.
- For the syrup, mix passion fruit pulp and 1/2 cup of sugar in a small pan over low heat until the sugar dissolves and thickens; let it cool.
- Spoon syrup over the chilled pavé topped with whipped cream.
Notes
For best results, use high-quality ingredients such as premium chocolate cake and real passion fruit pulp. You can also freeze the assembled pavé for a bit before serving to help with slicing and enhance the flavors. Leftovers can be stored in an airtight container in the fridge for up to 3 days, or freeze individual portions for up to a month. Feel free to add toppings like crushed pistachios or toasted coconut for extra crunch and flair.
Nutrition
Calories: 250kcal | Carbohydrates: 36g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 200mg | Fiber: 1g | Sugar: 20g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 1mg
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