Brazilian recipe
Peach Icebox Cake (Pavê de pessego)
This peach icebox cake is a beloved classic that perfectly balances a luscious, velvety cream with the bright, refreshing taste of canned peaches.
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Ingredients
1 liter whole milk
2 cans sweetened condensed milk
1 large egg
2 tablespoons cornstarch
1 package ladyfinger biscuits (biscoito champanhe)
1 can peaches in syrup
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 biscuits (biscoito champanhe)
1 can peaches in syrup
1 can table cream (creme de leite)
3 tablespoons granulated sugar
Where to find ingredients
Find dairy, canned peaches, and ladyfingers at local supermarkets. For the authentic texture, look for Brazilian-style 'creme de leite' in the international aisle; regular heavy cream can be used as a substitute if unavailable.
Preparation method
- Whisk the cornstarch
- the milk
- the sweetened condensed milk and the egg in a saucepan
- Cook over low heat
- Stir constantly until the mixture thickens into a rich, custard-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 peaches into medium-sized pieces
- Scatter the peach pieces over the custard layer
- Prepare the topping by whipping the sugar with the table cream in a separate bowl
- Spread this mixture over the peaches
- Cover the dish with aluminum foil
- Chill for at least 6 hours before serving
Observations
This chilled dessert is an ideal centerpiece for family gatherings, offering a delightful harmony of creamy textures and fruity flavors. Follow this step-by-step guide carefully to achieve the perfect consistency and a well-balanced result.
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