Brazilian recipe
Peach Layered Dessert (Pavê de pessego)
A beloved Brazilian chilled dessert that layers smooth, velvety custard with light ladyfinger biscuits and sweet canned peaches.
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Ingredients
1 liter milk
2 cans (300 ml each) sweetened condensed milk
1 large egg
2 tablespoons cornstarch
1 package ladyfinger biscuits (biscoito champanhe)
1 can (approx. 800 g) peaches in syrup
1 can (approx. 300 ml) table cream (creme de leite)
3 tablespoons granulated sugar
2 cans (300 ml each) sweetened condensed milk
1 large egg
2 tablespoons cornstarch
1 package ladyfinger biscuits (biscoito champanhe)
1 can (approx. 800 g) peaches in syrup
1 can (approx. 300 ml) table cream (creme de leite)
3 tablespoons granulated sugar
Where to find ingredients
You can find ladyfinger biscuits (biscoito champanhe) and canned table cream (creme de leite) in the international aisle or baking section of major Canadian supermarkets. If you cannot locate Brazilian-style creme de leite, a high-fat heavy cream is a suitable substitute.
Preparation method
- Combine the cornstarch
- the milk
- the sweetened condensed milk, and the egg in a heavy-bottomed saucepan
- Cook over low heat
- Stir constantly until the mixture thickens into a consistent custard
- Arrange a layer of ladyfinger biscuits along the bottom of a glass baking dish
- Pour the warm custard evenly over the biscuits
- Dice the peaches into medium-sized cubes
- Distribute the peach pieces over the custard layer
- Prepare the topping by whisking the sugar and table cream together in a separate bowl
- Spread this mixture over the peaches
- Cover the dish with aluminum foil
- Refrigerate for at least 6 hours before serving
Observations
This layered dessert is a staple at family gatherings, balancing delicate textures with the brightness of fruit. Following these instructions carefully ensures a consistent, well-structured dessert that sets perfectly when chilled.
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