We’ll start by using a stand mixer. Beat the heavy cream until it reaches a clear and aerated consistency. Then, add the condensed milk and mix well until you achieve a smooth texture.
Next, we’ll use a whisk to ensure a uniform consistency. Now, assemble the pavé in layers, alternating the cream mixture with biscuits previously soaked in milk.
Afterward, refrigerate the pavé for 8 hours to set. Then, prepare the topping by melting the semi-sweet chocolate and mixing it with the cream.
Finally, we’ll pour the topping over the desert and return it to the refrigerator for a few more minutes before serving.
