Pavê de morango, the brazilian dessert - no-bake strawberry trifle

Name: Pavê de morango, the brazilian dessert - no-bake strawberry trifle
Prep time: 30 min
Cook time: 15 min
Total time: 5 h 25 min
Yield: 6
Cuisine: En
Ingredients: 2 tbsp strawberry syrup; ⅓ cup water; 9 ladyfinger biscuits (preferably dry); ¾ cup sweetened condensed milk; 1 egg yolk; 1 tbsp cornstarch; 1 tsp vanilla extract; ½ tbsp butter; 1 cup milk; 1 lb + 2 oz strawberries; 2 tsp powdered gelatin; 1 tbsp lemon juice; 1 tbsp sugar

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Dessert

Very Easy

5 h 25 m

252 Kcal

Pavê de morango, also known as strawberry pavê, is one of the most beloved Brazilian desserts. Made with layers of biscuits, smooth condensed milk cream and fresh strawberries, this chilled dessert is creamy, generous and perfect for sharing. Often compared to a strawberry tiramisu or trifle, pavê stands out for its rich texture and homemade charm. Served cold after resting in the fridge, it’s a classic family dessert enjoyed on special occasions and Sunday lunches alike.

Materials

Saucepan
Whisk
Large bowl
Dessert dish or mold to assemble the dessert
Spatula or wooden spoon
Cling film

Preparation

Preparation30 min

Waiting time4 h 40 m

Cook time15 min

Divide the fruits according to their intended use:
-reserve some in slices (step 5)
-cut some into small cubes (step 6&8)
-keep 2 whole or halved (step 12)
-chop the rest of the fruits and put them in a bowl with the lemon juice and sugar; cover with cling film and leave to macerate for at least 40 minutes (step 10).
The cream:
In a saucepan, and when cold, mix the egg yolk, cornstarch and a little of the milk until smooth. Add the condensed milk, the rest of the milk and the vanilla, and stir well.
Stir the mixture constantly over medium-low heat until it thickens. Remove from the heat, add the butter and mix until it is completely melted. Transfer the cream to a bowl, cover with cling film and let it cool.
Mix the strawberry syrup with the water in a deep bowl. Lightly moisten the ladyfingers and place them in serving dish.
Place the sliced strawberries vertically around the mold. Cover the biscuit base with a first layer of cream.
Spread some of the diced strawberries on top to form a even layer.
Add a second layer of lightly moistened ladyfinger biscuits.
Cover with another layer of cream and top with the remaining strawberries in small cubes.
Hydrate the gelatin leaves in a bowl with cold water for 10 minutes.
Mash the strawberries with their juice to make a fine sauce. Add water if needed. Heat it in a saucepan over medium heat, don't let it boil. Add the well-drained gelatin and stir until completely dissolved. Remove from the heat and allow to cool for a few minutes before use.
Pour this topping carefully over the pavê and store in the refrigerator for at least 4 hours, or better overnight, until it sets well and the ingredients are set.
When the jelly layer is set, finish the dessert with some grated white chocolate on top. Garnish with a couple of strawberries cut in half and some mint or basil leaves.
And that's it!

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FAQ ❓

How long does pavê de morango last in the refrigerator?

Well covered, it lasts 2 or 3 days. After that, the fruit releases more water, the biscuits soften and the cream loses texture. It is best to make it with a few hours of margin or from one day to the next.

Can it be frozen?

Yes, but it is not worth it. When defrosted, the fruit loses texture and the cream may lose water. This dessert is best fresh, just rested in the refrigerator.

Can it be made in individual cups?

Yes, it is a very practical option, especially if you are going to serve it to guests. In addition, it helps to distribute the layers better and is very well presented.

What other fruits go well with this recipe?

Fruits with some acidity work well, such as raspberries, red fruits, mango or passion fruit. Banana is also used, although it gives a sweeter and denser result.

What variations of this recipe can be made?

It can be made with whipped cream, chocolate, coconut or by changing the biscuits for cookies. It can also be made in a large bowl or in individual glasses.

Is it possible to make this dessert lighter?

You can use a little less condensed milk, slightly increase the proportion of milk, put less sugar in the fruit and dispense with the final white chocolate. It will change the texture, but it will still work.

Nutrition

for 1 serving / for 100 g

Calories: 252Kcal

Carbo: 40.3g
Total fat: 6.2g
Saturated fat: 3.4g
Proteins: 6.6g
Fibers: 2.1g
Sugar: 29g
ProPoints: 7
SmartPoints: 11

Nutritional information for 1 serving (211g)

Cookware

burner

Attributes

Keep refrigerated

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Patricia González

Passionate about cooking and good food, my life revolves around carefully chosen words and wooden spoons. Responsible, yet forgetful. I am a journalist and writer with years of experience, and I found my ideal corner in France, where I work as a writer for Petitchef. I love bœuf bourguignon, but I miss my mother's salmorejo. Here, I combine my love for writing and delicious flavors to share recipes and kitchen stories that I hope will inspire you. I like my tortilla with onions and slightly undercooked :)

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Pavê de morango, the brazilian dessert - no-bake strawberry trifle

Ingredients

Layers of biscuits:

Creamy condensed milk layer:

Strawberry layer:

Materials