Brazilian recipe
Peach Icebox Cake (Pavê de pessego)
A beloved classic, this layered dessert perfectly balances a luscious, velvety cream with the bright sweetness 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
You can find all these ingredients at local supermarkets in Port Vila. Ladyfinger biscuits are typically stocked in the baking aisle or international foods section. If unable to find authentic biscoito champanhe, you may substitute with plain sponge cake fingers or vanilla wafers.
Preparation method
- Combine the cornstarch
- add the milk
- whisk in the sweetened condensed milk and the egg in a saucepan
- Cook over low heat
- Stir constantly until the mixture thickens to the consistency of a thick custard
- Line the bottom of a glass baking dish with a single layer of ladyfingers
- Pour the hot cream directly over the biscuits
- Dice the canned peaches into medium-sized cubes
- Spread the peach pieces evenly over the layer of cream
- Prepare the topping by beating the sugar with the table cream in a separate bowl
- Spread this mixture over the peach layer
- Cover the dish with aluminum foil
- Chill for at least 6 hours before serving
Observations
This chilled dessert is a staple for family gatherings, offering a harmonious blend of creamy textures and fruit-forward flavors. Follow these steps carefully to ensure your cream achieves the ideal consistency and a perfectly uniform result when chilled.
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