Brazilian recipe
Strawberry Layered Dessert (Pavê de morango)
This classic Brazilian layered dessert balances a velvety, rich cream with the bright, refreshing tartness of fresh strawberries.
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Ingredients
1 liter 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
Find fresh produce at local municipal markets or vegetable stalls. Ladyfinger cookies and shelf-stable table cream are available in the bakery or international aisles of local supermarkets in Monrovia and other urban centers.
Preparation method
- In a heavy-bottomed pot, whisk together the cornstarch, milk, condensed milk, and egg until smooth.
- Place the pot over low heat.
- Stir continuously until the mixture thickens into a custard-like consistency.
- Arrange a single layer of ladyfinger cookies across the bottom of a glass baking dish.
- Pour the hot custard evenly over the cookie base.
- Slice the fresh strawberries into medium-sized cubes.
- Scatter the diced strawberries evenly over the top of the custard layer.
- In a separate mixing bowl, whip together the sugar and the table cream until combined.
- Spread the cream mixture carefully over the layer of strawberries.
- Cover the dish securely with aluminum foil.
- Refrigerate for at least 6 hours to allow the dessert to set and the flavors to meld before serving.
Observations
This chilled treat is a staple at family gatherings and celebrations across Brazil. Its distinct layered structure offers a harmonious texture, ensuring every scoop provides the perfect combination of softened cookies, silky custard, and sweet fruit.
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