Brazilian recipe
Strawberry Layered Dessert (Pavê de morango)
This classic Brazilian layered dessert perfectly balances a velvety smooth cream with the vibrant freshness of ripe 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 tipo champanhe)
500g fresh strawberries
1 can table cream (creme de leite)
3 tablespoons white sugar
2 cans sweetened condensed milk
1 large egg
2 tablespoons cornstarch
1 package ladyfinger biscuits (biscoito tipo champanhe)
500g fresh strawberries
1 can table cream (creme de leite)
3 tablespoons white sugar
Where to find ingredients
You can find fresh strawberries and dairy staples at local markets and grocery stores. Ladyfinger biscuits (biscoito tipo champanhe) are typically available in the biscuit or imported food aisle. As a substitute for table cream, you may use a high-fat canned cream or a chilled, unsweetened thick heavy cream.
Preparation method
- Whisk the cornstarch into the milk, condensed milk, and egg in a heavy-bottomed saucepan.
- Place over low heat.
- Stir constantly until the custard thickens to a porridge-like consistency.
- Line the bottom of a rectangular glass baking dish with a layer of ladyfinger biscuits.
- Pour the warm custard evenly over the biscuits.
- Dice the strawberries into medium-sized chunks.
- Scatter the chopped strawberries over the layer of custard.
- In a separate bowl, whip the sugar and the table cream together until combined.
- Spread the cream mixture over the strawberries.
- Cover the dish with aluminum foil.
- Refrigerate for at least 6 hours before serving.
Observations
This dessert is a favorite for family gatherings and special celebrations alike. The careful arrangement of layers ensures a harmonious texture, making every slice a truly indulgent experience.
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