Brazilian recipe
Strawberry Layered Dessert (Pavê de morango)
This classic Brazilian strawberry layered dessert strikes the perfect balance between a silky, rich cream and the vibrant, refreshing snap of fresh fruit.
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Ingredients
1 litre whole milk
2 cans sweetened condensed milk
1 large egg
2 tablespoons cornstarch
1 package ladyfinger cookies (biscoito champanhe)
500g fresh strawberries
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 cookies (biscoito champanhe)
500g fresh strawberries
1 can table cream (creme de leite)
3 tablespoons granulated sugar
Where to find ingredients
You can find ladyfinger cookies and table cream in the international foods aisle of most local supermarkets. If table cream is unavailable, a high-fat heavy cream can serve as a substitute.
Preparation method
- Whisk the cornstarch into the milk, condensed milk, and egg in a medium saucepan until smooth.
- Place the saucepan over medium-low heat.
- Stir constantly until the custard thickens to a porridge-like consistency.
- Line the bottom of a rectangular glass baking dish with a single layer of ladyfinger cookies.
- Pour the hot custard evenly over the cookie layer.
- Dice the fresh strawberries into medium-sized cubes.
- Scatter the chopped strawberries uniformly over the layer of custard.
- In a separate mixing bowl, whip the granulated sugar with the table cream until combined.
- Spread this cream mixture evenly over the strawberry layer.
- Cover the baking dish tightly with aluminum foil.
- Chill in the refrigerator for at least 6 hours before serving to allow the layers to set.
Observations
This chilled treat is a staple for family gatherings and celebrations alike. By layering delicate cookies with a luscious custard and fresh berries, you achieve a sophisticated texture in every bite that is sure to please any crowd.
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