ignore it. It's our Pavê de biscoito!

Oi! What was that? That's a traditional Brazilian greeting. It means Hi. Well...

hello. This dessert has... erm... where do I go with that?

Basically, an amazing dessert that has lots of layers. And we're going to start off with the

creamy layer that goes in the middle.

Yeah! Okay, so, what we need is some sugar adding to a bowl

with softened butter. Now again you need all the accurate weights and

measures of these ingredients. But you can get those in the description box down below.

You sure can! Right, if you blend those up. Basically, we're looking for something with lots of air in it.

The softer the butter is, the easier.

I mean in England you literally have to put it in a microwave, but not in the Amazonian rainforest. Since we're here

in Brazil,

it's fine. Right into our butter and sugar mixture a drop of vanilla extract

and then we add in our egg yolks one at a time

so that it doesn't split. And then the final ingredient into that mixture

is a tablespoon of cocoa powder. So that's going in as well.

And into this bowl, 250ml

of double cream. If you can whisk that up... Even with my chocolatey ends?

Even with your chocolatey ends! That's absolutely fine, it's all going to be mixed together in a minute anyway.

That'll do probably. That alright? Yep. At which point, cream

goes into our chocolatey mixture and the whole thing gets whisked together.

And as soon as that's come together into one homogenous mixture,

we can stop. And that's it, job done.

This mixture we can put to one side for the moment and we can start up our layering process.

The key to this is a loose-bottomed tin. Yeah, that is vital! Now,

these biscuits... rich tea biscuits. Rich tea biscuits from the heart of

Brazil. (Obviously) Bear with me! Traditionally they would use biscuits

that are called Maria biscuits. Yep.

Erm, very very similar to this biscuit. Which is why we are using these here in

London. You know an interesting thing about Marie biscuits as well don't you?

Well, so I've been told. Or so I read... The Maria biscuit, the one that is traditionally used in this

traditional Brazilian dish

actually originated in London too. Ah, so there you go. What a lovely

transatlantic crossover. But now, it is an integral part this delicious dessert

and has become very Brazilian. That is just a way of me saying if we muck this up

don't have a go! We're doing our best. And while you do all that, which is quite fiddly

I'm going to talk about the top layer of our dessert which is

fundamental and it's peanuts. Now basically take your peanuts

just crack them open and it's the red nuts inside

you want. It takes quite a while, so what I've done

is do a few before. These then go on to a tray exactly as they are and put that into an

oven at

about 160 degrees Celsius for 10-15 minutes.

Shake them occasionally and they'll just roast off. Once they're roasted,

they come out and they look like this. Now look at that, darker in color

at this point there's a really easy way of getting rid of the husks. Just place them into a clean

tea towel.

This is fiddly. Cover them up. It is a bit, that's why I gave it to you! And then just rub

all these peanuts together and all the husks just kind of falls apart. You just

literally knocked down my wall.

Stop moaning. I'll give you a hand. What I'm going to do is spoon some of this in

and it'll make your life a lot easier. There we go, there's layer number one

at which point you put another layer of biscuit on top. If you can do that.

look at his peanuts now. You can see they have all kind of fallen from their shell.

They're naked! Just pass the nuts from hand to hand and kind of all the husk

falls off. Now in case you hadn't noticed we're not Brazilian

ourselves. Sorted eats Brazil is all about us

trying our hand at some classic Brazilian dishes that

you requested we do. We want to know where we've gone horribly wrong,

when we've gone right Basically, we just really want to be Brazilian.

What would you do differently to any of these dishes, whether you're Brazilian or not.

We want to know your take on it. Because this is definitely ours. There is our second layer of chocolate

filling

and now for a third layer of biscuit. And while you do that

I'm going to blend up some of our nuts. You still want quite a coarse crumb, so don't go too far.

And then the final layer to this concoction

is caramel. It's quite thick so all I'm going to do is put it into a bowl

just to loosen it up a little bit. We are asked you what we should make

and as soon as we looked up this dish, we said "that looks unbelievable."

I don't care what's in it... it could have elephant tusk in it.

It doesn't have elephant task in it. It has peanuts, but it's still amazing!

And now all of this can go over the top

in a scattering. Actually, as I was researching this dish... some people serve

it with pineapple or

coconut. We're just leaving it aren't we? I think there's enough going on there already.

Roasted

peanut, caramel, chocolate. I kind of consider it a layered dessert a bit like

the Italians have tiramisu with sponge fingers. Or we have trifle in the UK.

This is the Brazilian version. Pavê. It's delicious, unfortunately we can't eat it just yet.

It needs to set up in the fridge for four hours, or better still

overnight. Overnight? Yes.

Now this has set up overnight which means we should now be up to release it.

There we go. Remember the biscuits facing out so we get a nice exterior.

Slide it onto our board and can get a nice big slice out of this.

There it is, you can see all the gorgeous layers. Biscuit,

chocolate, caramel, peanuts. We're going to keep ours very simple,

maybe just a drizzle of cream. But for now, a delicious Brazilian dessert

We'd love to know if you'd do it any differently so please do tell us below.

Sorted!

That is delicious. Proper layers, pretty much nailed it. We may not have got this

completely accurate but this version tastes

very nice! I'm chuffed with that!