Peach Pavê
A silky no-bake dessert where layers of vanilla cream and syrup-soaked biscuits meet a gentle snowfall of shredded coconut. It chills in the fridge until it turns perfectly irresistible. A beloved Brazilian classic, ready to end any meal on a sweet note.
🛒 Ingredients
10 servings
- 1 can of peaches in syrup
- 1 package of champagne biscuits (ladyfingers)
- 1 can of sweetened condensed milk
- 2 cans of whole milk (measured using the condensed milk can)
- 3 tablespoons of cornstarch
- 3 eggs (yolks separated from whites)
- 1 tablespoon of vanilla extract
- 1 can of heavy cream
- 3 tablespoons of sugar
- 1 small bag of shredded coconut
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Directions
- 1
In a saucepan, combine the condensed milk, milk, egg yolks, cornstarch and vanilla.
- 2
Whisk together, then cook over low heat while stirring constantly until the cream is smooth and thick. Let it cool completely.
- 3
Drain the peaches, reserving the syrup, then dice them into small cubes (keep a few slices for decorating).
- 4
Fold the diced peaches into the cooled cream.
- 5
Whisk the egg whites to stiff peaks, add the sugar while beating, then fold in gently.
- 6
Add the heavy cream, mix well and set the mixture in the refrigerator.
- 7
In a medium dish, alternate a layer of cream with a layer of biscuits quickly dipped in the peach syrup (without soaking them).
- 8
Repeat the layers, finishing with a layer of cream.
- 9
Pour the topping over the top and sprinkle generously with shredded coconut.
- 10
Refrigerate for at least 4 hours before serving well chilled.
💡 Chef's Tip
Dip the biscuits very briefly in the syrup: a few seconds is enough, otherwise they fall apart and the pavê turns mushy. For a lighter version, reduce the sugar in the cream since condensed milk is already very sweet.
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