Brazilian recipe
Peach Icebox Cake (Pavê de pessego)
A traditional chilled dessert layered with velvety custard, refreshing syrup-soaked peaches, and ladyfingers, offering the perfect balance of texture and sweetness.
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Ingredients
1 liter milk
2 cans sweetened condensed milk
1 egg
2 tablespoons cornstarch
1 package ladyfinger cookies (biscoito tipo champanhe)
1 can peaches in syrup
1 can table cream (creme de leite)
3 tablespoons sugar
2 cans sweetened condensed milk
1 egg
2 tablespoons cornstarch
1 package ladyfinger cookies (biscoito tipo champanhe)
1 can peaches in syrup
1 can table cream (creme de leite)
3 tablespoons sugar
Where to find ingredients
You can find sweetened condensed milk, table cream (creme de leite), and canned peaches in the baking or international aisles of local Belizean supermarkets. Ladyfinger cookies are often available in the cookie or specialty bakery section; if unavailable, plain sponge cake fingers serve as an ideal substitute.
Preparation method
- Combine the cornstarch
- add the milk
- incorporate the condensed milk and the egg in a saucepan
- cook over low heat
- stir constantly until the mixture thickens to the consistency of a smooth custard
- line the bottom of a glass baking dish with a layer of ladyfinger cookies
- pour the warm cream evenly over the cookies
- dice the peaches into medium-sized cubes
- spread the chopped peaches over the cream layer
- prepare the topping by whisking the sugar into the table cream in a separate bowl
- cover the peach layer with this cream mixture
- cover the dish with aluminum foil
- chill for at least 6 hours before serving
Observations
This dessert is a staple for family gatherings, beautifully pairing a smooth, creamy base with the brightness of preserved peaches. Follow these instructions carefully to ensure the custard reaches the ideal consistency and that the layers are perfectly assembled.
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