Brazilian recipe
Peach Pavê (Pavê de pessego)
This classic Brazilian dessert features layers of velvet cream, delicate sponge biscuits, and fresh-tasting tinned peaches for a perfect chilled finish.
0.0 / 5 by 0 Reviews
Ingredients
1 litre milk
2 cans sweetened condensed milk
1 egg
2 tbsp cornflour
1 packet sponge finger biscuits (savoiardi)
1 tin peaches in syrup
1 tin cream
3 tbsp caster sugar
2 cans sweetened condensed milk
1 egg
2 tbsp cornflour
1 packet sponge finger biscuits (savoiardi)
1 tin peaches in syrup
1 tin cream
3 tbsp caster sugar
Where to find ingredients
You can find these staples at local supermarkets like Woolworths or Coles. For the 'biscoito tipo champanhe', look for 'sponge fingers' or 'savoiardi' in the biscuit or baking aisle. The cream is available as 'thickened cream' or 'canned cream' in the dairy or international section.
Preparation method
- Combine the cornflour with the milk, condensed milk, and egg in a heavy-based saucepan.
- Place over a low heat.
- Stir continuously until the mixture thickens to a smooth, custard-like consistency.
- Line the base of a glass serving dish with a layer of sponge finger biscuits.
- Pour the hot cream mixture evenly over the biscuits.
- Dice the tinned peaches into medium-sized cubes.
- Scatter the cubed peaches over the layer of cream.
- Prepare the topping by whisking the sugar and cream together in a separate bowl until combined.
- Spread this mixture over the top of the peach layer.
- Cover the dish with aluminium foil.
- Refrigerate for at least 6 hours to allow the flavours to meld and the dessert to set firmly before serving.
- Keep the dish chilled until you are ready to plate.
- Serve cold directly from the glass dish.
Observations
This dessert is a staple at family lunches, perfectly balancing silky textures with the vibrant sweetness of peaches. Follow these instructions carefully to ensure your custard achieves the right consistency and the layers remain clean and distinct.
Ratings and comments