Pavê de morango: the brazilian strawberry and condensed milk dessert served chilled

Name: Pavê de morango: the brazilian strawberry and condensed milk dessert served chilled
Prep time: 30 min
Cook time: 15 min
Total time: 5 h 25 min
Yield: 6
Cuisine: En
Ingredients: 25 ml strawberry syrup (or grenadine); 100 ml water; 9 ladyfingers (preferably dry); 200 g sweetened condensed milk (half a can); 1 egg yolk; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 1/2 tablespoon butter; 250 ml milk; 500 g strawberries; 2 gelatin sheets (about 4 g); 1 tablespoon lemon juice; 1 tablespoon sugar

Dessert

Very Easy

5 h 25 m

252 Kcal

With the brigadeiro as its only rival, pavê de morango, also known as strawberry pavê, easily earns a place among Brazil’s most recognisable desserts: a creamy, layered sweet served very cold. The curious thing is that there is no single version, but almost one for every household: some include coconut cream, others chocolate, whipped cream or a final layer of gelatin. What they tend to have in common is a distinctly Brazilian approach to desserts: generous, creamy and made for sharing. Because it is assembled in layers, it may faintly bring to mind strawberry tiramisu or a trifle, but pavê belongs to a different family: Brazilian desserts made in a dish, with cooked cream, fresh fruit and a spell in the fridge. It is made with ladyfingers (the easiest-to-find equivalent here of Brazilian biscoito champanhe) and a smooth condensed milk and strawberry cream, with strawberries layered in between to add freshness and lighten the dessert. It is assembled in a dish, left to rest in the fridge and served very cold, ready to eat by the spoonful. It is not a patisserie-display dessert or a restaurant dessert, but a family-table one: for Sundays, Christmas or Mother’s Day. It is brought to the table whole, thoroughly chilled and set, and disappears quickly, as spoon desserts that improve after a few hours’ rest so often do.

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

Wash the strawberries and remove their stems. First, set aside the prettiest ones for decoration: a few sliced strawberries to arrange around the dish, and 2 or 3 whole or halved strawberries to decorate the top at the end. Divide the remaining strawberries into two portions: use a little more than half for the inner layers and cut them into small dice. Chop the rest 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, until the strawberries release their juice.
Meanwhile, prepare the cream. In a cold saucepan, whisk the egg yolk, cornstarch and a little of the milk until smooth. Add the condensed milk, the remaining milk and the vanilla, and stir well.
Place the saucepan over medium-low heat and cook the mixture, stirring constantly, until it thickens and becomes smooth and glossy. Remove from the heat, add the butter and stir until it has melted completely. Transfer the cream to a bowl, cover it with cling film pressed directly onto the surface and leave to cool.
Mix the strawberry syrup and water in a deep dish. Lightly moisten the ladyfingers and arrange them over the base of the dish in which you will assemble the pavê.
If you’d like a more decorative finish, arrange the sliced strawberries upright around the dish. Cover the biscuit base with a first layer of cream.
Spread some of the diced strawberries over the top to form an even layer.
Add a second layer of lightly moistened ladyfinger biscuits.
Cover with another layer of cream and scatter the remaining diced strawberries over the top.
Soak the gelatin sheets in a bowl of cold water for 10 minutes.
Once the strawberries set aside for the topping have macerated, blend them with the juice they have released until you have a smooth sauce. If the mixture is too thick or there is not enough to cover the surface, add one or two tablespoons of water. Heat it in a saucepan over medium heat without letting it boil. Add the well-drained gelatin and stir until it has dissolved completely. Remove from the heat and leave to cool for a few minutes before pouring the topping over the pavê.
Carefully pour the topping over the pavê and refrigerate for at least 4 hours, or preferably overnight, until it has set and the layers have settled.
Once the gelatin layer has set, finish the dessert with a little grated white chocolate on top (optional). Garnish with a couple of halved strawberries and a few mint or basil leaves.
And that's it!

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FAQ ❓

How long does pavê de morango keep in the refrigerator?

Well covered, it keeps for 2 or 3 days. After that, the fruit releases more water, the biscuits soften and the cream loses its texture. It is best to make it a few hours ahead or the day before.

Can it be frozen?

Yes, but it is not really worthwhile. When thawed, the fruit loses its texture and the cream may release water. This dessert is best fresh, after resting in the refrigerator.

Can it be made in individual glasses?

Yes. It is a very practical option, especially if you are serving guests. It also makes it easier to arrange the layers and looks very attractive.

What other fruits go well with this recipe?

Fruits with a little acidity work well, such as raspberries, other berries, mango or passion fruit. Banana is also used, although it makes the result sweeter and denser.

What variations can be made?

It can be made with whipped cream, chocolate or coconut, or with cookies instead of ladyfingers. It can also be assembled in a large dish or in individual glasses.

Can this dessert be made lighter?

You can use a little less condensed milk, slightly increase the amount of milk, use less sugar in the fruit and omit the final white chocolate. The texture will change, 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 strawberry and condensed milk dessert served chilled

Ingredients

Biscuit layers:

Condensed milk cream layer:

Strawberry layer:

Materials