White Chocolate Pavé Recipe

45 minutes



  • 100g of caster sugar
  • 2 tbsp of water
  • 50g of Brazil nuts, finely chopped


  • 500g of white chocolate
  • 1 sprig of thyme
  • 4 eggs, whites and yolks separated
  • 200g of unsalted butter
  • 125g of caster sugar
  • 1 vanilla pod
  • 200ml of double cream

Biscuit layer

  • 300g of ladyfinger biscuits, (about 2 packets)
  • 10ml of whisky
  • 4ml of orange blossom essence
  • 1 tsp water

To serve

  • 1 tbsp of Brazil nuts, finely chopped
  • strawberries, dipped in melted white chocolate (optional)


Start by making the praline. Line a baking tray with baking paper ready for the hot praline to set on
Combine the sugar and water in a saucepan over a low heat and stir for about 5 minutes until the sugar has dissolved. Increase the heat to high, and bring to the boil without stirring, until the mixture turns golden (300°C on a sugar thermometer)
Remove from the heat and set aside for 3 minutes to allow the bubbles to subside. Add the chopped Brazil nuts and pour the caramel out on to the prepared tray. Allow the praline to cool and set, then break up or chop into small pieces ready for the dessert
For the pavé, melt the white chocolate in a bain-marie with a sprig of thyme then let it cool slightly and discard the sprig of thyme. In a very clean and grease-free bowl, whisk the the egg whites to stiff peaks and set aside
In another bowl, beat the egg yolks, butter and caster sugar until creamy. Scrape in the vanilla seeds from the pod, add the double cream and beat well to combine
Stir in the cooled melted white chocolate to the egg yolk mixture, then gently fold in the beaten egg whites until fully incorporated. Divide the mixture in two and mix in the chopped praline to one half
For the biscuit layers, mix together the whisky, orange blossom essence and water in a small bowl. Brush the ladyfinger biscuits one by one with the mixture and use these to line your chosen serving dish (one large dish or individual glasses, if doing individual portions, it may be easier to break the biscuits in half to fit)
Cover the biscuits with a layer of the praline cream, then another biscuit layer. Add a layer of the plain cream, then more biscuits, then the praline cream. Continue until all the mixture is used, ideally finishing with the plain cream. Cover with cling film and chill for at least 4 hours to firm up
Serve chilled. I decorated mine with dusting of extra chopped Brazil nuts and strawberries dipped in melted white chocolate