- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 780 kcal
Quick summary
“The strawberry trifle combines layers of chopped fresh strawberries with smooth condensed milk cream and cornstarch biscuits soaked in chocolate milk. A traditional Sunday dessert that unites the freshness of fruits with chocolate.”
What you need to know
- Fresh sliced strawberries provide natural acidity and moisture that balance the sweetness of the dairy cream.
- The hot syrup of milk, sugar, and cocoa powder softens the cornstarch cookies quickly and evenly.
- The 4-hour rest under refrigeration allows the pectin from the strawberries and the cream to set firmly.
Ingredients
Main
- 200 g of cornstarch cookies
- 500 g of fresh strawberries
- 1 can sweetened condensed milk
- 1 can of cream
- 1 Cup of milk
- 2 tablespoons of cocoa powder
- 1 tablespoon of sugar
Instructions
Principal
- Start by washing the strawberries well and cut them in half.
- In a bowl, mix the condensed milk and heavy cream until smooth.
- In another pan, bring the milk, sugar, and cocoa powder to a boil, stirring until boiling.
- In a pan, make a layer of biscuits dipped in the milk mixture.
- Add a layer of cream over the cookies.
- Distribute a layer of strawberries over the cream.
- Repeat the layers to the top of the pan, finishing with the cream.
- Refrigerate for at least 4 hours before serving.
Chef's tips
- Dry the washed strawberries on sheets of absorbent paper before chopping so they don't release excess water into the sweet.
- Let the chocolate syrup cool slightly before dipping the cornstarch biscuits so they do not break.
- Reserve some whole, beautiful strawberries with green stems to decorate the top of the pavê right before serving.
Variations
- Sprinkle semi-sweet chocolate shavings over each strawberry layer to create a classic sensaçao candy effect.
- Incorporate 1 teaspoon of vanilla extract into the creamy condensed milk mixture to perfume the filling.
- Replace half of the strawberries with fresh blackberries or blueberries to make a mixed berry pavlova.
Substitutions
- The Maria biscuit can be replaced by ladyfinger biscuits or chocolate-flavored packaged biscuits.
- Chocolate powder can be swapped for 50% soluble cocoa powder, reducing the sugar in the syrup by half.
- The canned cream with whey can be replaced by 1 box of 200g of lactose-free cream.
How to store
Keep the baking dish well sealed with plastic wrap in the refrigerator for a maximum of 2 days. Since strawberries are fresh fruits with high water content, they start to release liquid after 48 hours, which can moisten the bottom.
Can it be frozen?
Do not freeze the pavê assembled with fresh raw strawberries. The strawberry falls apart completely when thawing, releasing abundant liquids that leave the cream curdled and the biscuits soggy and without consistency.
What to serve with
Harmonizes very well with glasses of chilled demi-sec sparkling wine, freshly brewed coffee, or slices of simple vanilla cake. It can also be served with lemon zest and fresh mint leaves for decoration.
Frequently asked questions
Does the condensed milk need to go on the stove in this recipe?
The recipe does not require cooking this cold cream; mix well until homogeneous, as it will firm up in the refrigerator.
How to prevent the strawberry from releasing too much water inside the pavê?
Do not sprinkle sugar directly over the chopped fruits and assemble the dessert with very dry and firm strawberries.
What is the best way to cut beautiful slices of the trifle?
Run the knife or spatula through warm water and dry before each cut to obtain clean slices with visible layers.
Can I use frozen strawberries to make the pavê?
Not indicated; frozen strawberries release water in abundance when thawing and excessively soften the dough.
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