Brazilian recipe
Strawberry Layered Dessert (Pavê de morango)
This classic Brazilian treat is a local favorite, perfectly balancing a velvety custard with the fresh, vibrant zing of ripe strawberries.
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Ingredients
1 litre whole milk
2 cans sweetened condensed milk
1 egg
2 tablespoons cornstarch
1 packet champagne-style biscuits (biscoito champanhe)
500g fresh strawberries
1 can table cream (creme de leite)
3 tablespoons sugar
2 cans sweetened condensed milk
1 egg
2 tablespoons cornstarch
1 packet champagne-style biscuits (biscoito champanhe)
500g fresh strawberries
1 can table cream (creme de leite)
3 tablespoons sugar
Where to find ingredients
You can find fresh strawberries, milk, and eggs at local markets or major supermarkets in Lusaka. For the 'biscoito champanhe' (ladyfingers) and 'creme de leite', check the international aisle or specialized baking sections of larger grocers. As a substitute for table cream if unavailable, high-fat heavy cream works well.
Preparation method
- Whisk the cornstarch into the milk, adding the condensed milk and the egg in a saucepan.
- Place the saucepan over low heat.
- Stir constantly until the custard thickens to the consistency of porridge.
- Arrange a layer of champagne biscuits at the bottom of a glass baking dish.
- Pour the hot custard directly over the biscuit base.
- Slice the strawberries into medium-sized cubes.
- Spread the diced strawberries evenly over the custard layer.
- Prepare the topping by whisking the sugar and table cream together in a separate bowl.
- Spread this creamy topping over the layer of strawberries.
- Cover the dish with aluminium foil.
- Refrigerate for at least 6 hours before serving.
Observations
This dessert is the perfect choice for family get-togethers or special celebrations. The layered assembly ensures a balanced texture, making every slice a truly indulgent experience.
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