Brazilian recipe
Peach Icebox Cake (Pavê de pessego)
A beloved chilled dessert that layers a velvet-smooth custard with the light, fruity sweetness of syrupy peaches.
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Ingredients
1 liter milk
2 cans sweetened condensed milk
1 large egg
2 tablespoons cornstarch
1 package ladyfinger biscuits (biscoito tipo champanhe)
1 can peaches in syrup
1 can table cream (creme de leite)
3 tablespoons sugar
2 cans sweetened condensed milk
1 large egg
2 tablespoons cornstarch
1 package ladyfinger biscuits (biscoito tipo champanhe)
1 can peaches in syrup
1 can table cream (creme de leite)
3 tablespoons sugar
Where to find ingredients
You can find these staples at local markets and grocery stores. For the ladyfinger biscuits (biscoito tipo champanhe), look in the bakery aisle. The table cream (creme de leite) is typically found in the canned milk or baking section.
Preparation method
- Combine the cornstarch
- the milk
- the sweetened condensed milk, and the egg in a heavy-bottomed saucepan
- Cook over low heat
- Stir constantly until the mixture thickens to a porridge-like consistency
- Line the bottom of a glass dish with a layer of ladyfinger biscuits
- Pour the hot custard evenly over the biscuits
- Dice the peaches into medium-sized chunks
- Distribute the peach pieces over the custard layer
- Prepare the topping by whisking the sugar with the table cream in a separate bowl
- Spread the cream mixture over the peaches
- Cover the dish with aluminum foil
- Chill for at least 6 hours before serving
Observations
This chilled classic is a staple for family gatherings, masterfully balancing creamy, dense layers with a refreshing fruity finish. Follow this method carefully to achieve the perfect consistency for a structured, indulgent dessert.
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