Traditional Christmas recipes - Pavé Uncle John

Ingredients:

250 g sugar
5 egg yolks
2 tablespoons of cocoa powder
1 package of Ladyfingers (sponge finger biscuits)
250 g unsalted butter not chilled
Port wine
Sliced roasted almonds

Preparation method:

Whisk the egg yolks with the sugar until the mixture is white.

Add butter, beat well, then add cocoa powder and beat again. Reserve it.

Pour Port wine on a deep dish till 1,5 cm high.

Rotate the biscuits in the wine avoiding to soak them too much or to let them very dry.

When the wine is lower than 1,5 cm, pour more of it.

In a rectangular dish, preferably crystalware, make a layer of soaked biscuits lying all in the same direction, being careful to keep the design of the dish (rectangle) but on a smaller dimension.

Cover this layer with part of beaten mixture.

For the second layer, the biscuits must be arranged in reverse to the previous layer and, then, covered with another part of the beaten mixture. And so on.

At the end, cover the dessert all over with the rest of the mixture and run on the surface the teeth of a fork in order to decorate it.

Let it chill a bit. As soon as the surface begins to harden, decorate the pavê with the slices of roasted almonds and put it in the refrigerator freezer for at least 12 hours before serving it.