Brazilian recipe
Peach Icebox Cake (Pavê de pessego)
This classic Brazilian dessert features velvety custard layered with ladyfingers and refreshing canned peaches for a delightful chilled treat.
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Ingredients
1 liter whole milk
2 cans sweetened condensed milk
1 large egg
2 tablespoons cornstarch
1 package ladyfinger biscuits (biscoito champanhe)
1 can peaches in syrup, drained
1 can table cream (creme de leite)
3 tablespoons granulated sugar
2 cans sweetened condensed milk
1 large egg
2 tablespoons cornstarch
1 package ladyfinger biscuits (biscoito champanhe)
1 can peaches in syrup, drained
1 can table cream (creme de leite)
3 tablespoons granulated sugar
Where to find ingredients
You can find all ingredients at local supermarkets in the dairy, baking, and canned goods aisles. Ladyfinger biscuits (biscoito champanhe) can often be found in the specialty cookie section. If table cream (creme de leite) is unavailable, heavy cream is a suitable substitute.
Preparation method
- Combine the cornstarch
- the milk
- the sweetened condensed milk, and the egg in a medium saucepan
- Cook over low heat
- Stir constantly until the mixture thickens to the consistency of a smooth pudding
- Line the bottom of a glass baking dish with a single layer of ladyfingers
- Pour the hot custard directly over the ladyfingers
- Chop the peaches into medium-sized cubes
- Distribute the cubed peaches evenly over the custard layer
- Prepare the topping by whisking the sugar and the table cream together in a separate bowl
- Spread this cream mixture over the peach layer
- Cover the dish with aluminum foil
- Chill in the refrigerator for at least 6 hours before serving
Observations
This dessert is a staple for family lunches, perfectly balancing creamy textures with fruity brightness. Follow the steps carefully to ensure the custard reaches the ideal consistency for a clean, professional finish.
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