Pave with chocolate and passion fruit mousse

Syrup

Pulp of 2 passion fruits

1/2 cup (tea) of sugar

Roof:

2 cups of ready-made whipped cream

Method of preparation:
Line the bottom of a 34cm x 20cm refractory with half the sliced cake and drizzle with half the milk. For the mousse, in a blender, beat the condensed milk, cream and passion fruit juice until very creamy. Pour half of the mousse over the cake.

Place in the fridge for 30 minutes to firm up a bit.

Cover with the rest of the cake, drizzle again with the remaining milk, spread with the rest of the mousse and refrigerate for 2 hours. For the syrup, mix the ingredients in a pan, heat over low heat, remove and let cool. Cover the pavé with the whipped cream and decorate with the syrup before serving.