- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 650 kcal
Quick summary
“Pavê chilled and assembled in layers of cornstarch cookies, velvety condensed milk cream with heavy cream, and fresh strawberry, raspberry, and blueberry compote. A refreshing dessert that balances the sweetness of the dairy cream with the striking acidity of the red berries.”
What you need to know
- Pre-macerating the fruits with lemon juice intensifies the natural aromas and releases a syrup that moistens the cookies.
- The consistency of the dairy cream acts by softening the cornstarch cookies over the hours of rest under refrigeration.
- The minimum time of 4 hours in the refrigerator sets the layers and allows for cutting into firm and uniform portions.
Ingredients
Main
- 200g of cornstarch cookies (maizena biscuits)
- 500ml heavy cream
- 1 can sweetened condensed milk
- 1/2 cup sugar
- 300g of berries (strawberry, raspberry, and blueberry)
- 1 tablespoon of lemon juice
Instructions
Principal
- Start by hydrating the red fruits with the lemon juice and set aside.
- In a bowl, mix the heavy cream and condensed milk until homogeneous.
- Add the sugar to the cream and beat until creamy.
- In a rectangular pan, start assembling the pavê: make a layer of cornstarch biscuits.
- Spread a layer of the previously prepared cream on top.
- Distribute a layer of red fruits over the cream.
- Repeat the layers until the pan is full, finishing with the cream.
- Refrigerate for at least 4 hours before serving.
Chef's tips
- Moisten the cookies quickly in cold milk with drops of vanilla before assembly to speed up the softening of the layers.
- Reserve the most whole and firm fruits to decorate the top layer after finishing with the white cream.
- Use a rectangular transparent glass baking dish to enhance the visual effect of the interleaved layers of fruit and cream.
Variations
- Cook half the red fruits with the sugar until a rustic jam with pieces forms to intersperse in the filling.
- Add fine white chocolate shavings over the last layer of cream before arranging the decorative fruits.
- Assemble the pavê in individual bowls or dessert glasses to facilitate service at dinners and receptions with friends.
Substitutions
- The cornstarch biscuit can be replaced by traditional ladyfingers or Maria-type biscuits without altering the structure.
- Fresh fruits can be replaced by frozen red fruits lightly thawed and well drained in a sieve.
- Traditional heavy cream can be swapped for fresh whipped cream or fresh heavy cream for an even silkier texture.
How to store
Keep the pavê mandatorily covered with plastic wrap in the refrigerator for up to 4 days. Keep in a constant refrigerated environment to preserve the freshness of the berries and the velvety firmness of the dairy cream.
Can it be frozen?
It is not recommended to freeze the assembled trifle with fresh red fruits. When defrosting, the fruits release excess water, the cookies turn into a soggy paste, and the dairy cream tends to separate and lose its velvety consistency.
What to serve with
Serve with a short black espresso without sugar to cut the sweetness, chilled crème de cassis liqueur, or a glass of brut rosé sparkling wine. Fresh mint leaves in the finishing bring a pleasant aroma.
Frequently asked questions
Why do fruits release water over the dessert after a few hours?
The sugar in the cream draws water from the fruit cells by osmosis; to minimize this, drain the maceration syrup very well before distributing the fruits in the layers.
Can I use blackberries or cherries instead of blueberries?
Yes, any variety of fresh red fruit or acidic wild berries integrates perfectly into the recipe, maintaining the total proportion of 300g.
How to prevent the cookies from getting hard in the pavê?
Dip each biscuit quickly in whole milk flavored with vanilla before placing in the baking dish and ensure a minimum rest of 4 hours in the refrigerator for complete hydration.
Does the cream need to go on the stove to thicken?
In this recipe, the cream is emulsified cold; the refrigerated rest firms the ingredients naturally with the fat of the heavy cream and the absorption of the cookie starch.
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