Brazilian recipe
Strawberry Layered Dessert (Pavê de morango)
This classic Brazilian treat is a local favourite, perfectly balancing a velvety custard with the refreshing brightness of fresh strawberries.
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Ingredients
1 litre whole milk
2 tins (approx. 395g each) sweetened condensed milk
1 large egg
2 tablespoons cornflour
1 packet ladyfinger biscuits (biscoito tipo champanhe)
500g fresh strawberries
1 tin (approx. 300ml) pouring cream
3 tablespoons caster sugar
2 tins (approx. 395g each) sweetened condensed milk
1 large egg
2 tablespoons cornflour
1 packet ladyfinger biscuits (biscoito tipo champanhe)
500g fresh strawberries
1 tin (approx. 300ml) pouring cream
3 tablespoons caster sugar
Where to find ingredients
You can find ladyfinger biscuits (biscoito tipo champanhe) in the international or bakery aisle of major supermarkets like SuperValu or Tesco. Use full-fat milk and high-quality double or whipping cream for the best texture. Fresh strawberries are widely available in the produce section.
Preparation method
- Whisk the cornflour with the milk, condensed milk, and egg in a heavy-based saucepan.
- Place the pan over low heat.
- Stir constantly until the custard thickens to a porridge-like consistency.
- Arrange a layer of ladyfinger biscuits at the bottom of a glass baking dish.
- Pour the warm custard evenly over the biscuits.
- Dice the strawberries into medium-sized cubes.
- Distribute the chopped strawberries over the custard layer.
- In a separate bowl, whisk the caster sugar and pouring cream until smooth.
- Spread the cream topping over the layer of strawberries.
- Cover the dish with kitchen foil.
- Refrigerate for at least 6 hours before serving to ensure the layers set.
Observations
This chilled dessert is a staple at family gatherings and celebrations across Brazil. The deliberate layering technique creates a harmonious texture in every spoonful, making it a sophisticated yet comforting choice for any occasion.
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