Brazilian recipe
Strawberry Layered Dessert (Pavê de morango)
This classic Brazilian layered dessert is a family favorite, perfectly balancing a silky custard with the vibrant freshness of strawberries.
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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)
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 biscuits (biscoito champanhe)
500g fresh strawberries
1 can table cream (creme de leite)
3 tablespoons granulated sugar
Where to find ingredients
You can find these staples at local supermarkets. Look for ladyfinger biscuits in the cookie aisle and seek out shelf-stable table cream (creme de leite) in the canned goods section; if unavailable, a thick heavy cream or double cream may be used as a substitute.
Preparation method
- In a saucepan, whisk together the cornstarch with the milk, condensed milk, and egg.
- Place the saucepan over low heat.
- Stir continuously until the custard thickens to a smooth, porridge-like consistency.
- Line the bottom of a glass baking dish with a single layer of ladyfinger biscuits.
- Pour the hot custard carefully over the biscuits.
- Cut the strawberries into medium-sized cubes.
- Distribute the diced strawberries evenly over the custard layer.
- Prepare the topping by whipping the sugar and table cream together in a separate bowl.
- Spread this creamy topping over the strawberry layer.
- Cover the dish with aluminum foil.
- Refrigerate for at least 6 hours before serving to ensure it sets properly.
Observations
This chilled treat is a staple for family gatherings and special celebrations. By layering the ingredients, you achieve a delightful harmony of textures, making every serving a truly indulgent experience.
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