Brazilian Pave

Place the cookies in a freezer bag and roll over them with a rolling pin until coarse crumbs are formed. Place the crumbs in a shallow rectangular mold. Now heat a quarter of a liter of milk with the cocoa powder in a saucepan. Stir in the coconut liqueur. Pour everything evenly over the crumbs. Cool.

For the second layer, heat the remaining milk in a saucepan. Whisk yolks, vanilla and sugar until creamy. Add milk with a whisk to form. Add quantity repeatedly to saucepan and heat, stirring until viscous, making no more. Cool the egg yolk cream and spread it evenly over the crumbs.

Rinse the lime in hot water, rub dry and grate the zest. Cut the lime in half and squeeze out one half. Peel mango, cut flesh from stone. Mash with the lime juice. Whip cream with vanilla sugar until stiff. Whip egg whites until stiff. Fold whipped cream, snow and lime zest into the mango puree. Spread this evenly over the egg yolk cream. Half freeze the pave in 2 hours.

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