Brazilian Strawberry Pavê
A classic Brazilian layered dessert featuring silky condensed milk custard, lightly soaked ladyfingers and a vibrant strawberry jello topping. Ready in just 10 minutes of prep, it's the ultimate no-bake crowd-pleaser for gatherings, celebrations or a sweet weeknight indulgence.
🛒 Ingredients
6 servings
- 1 can sweetened condensed milk (14 oz / 395 g)
- 1¾ cups whole milk
- 1 egg yolk
- 1 tablespoon cornstarch
- 7 oz (200 g) heavy cream
- 1 package ladyfinger biscuits (savoiardi)
- 1 package strawberry jello (3 oz / 85 g)
- 1 lb (500 g) fresh strawberries
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Directions
- 1
In a medium saucepan off the heat, whisk together the condensed milk, milk, egg yolk and cornstarch until completely smooth.
- 2
Cook over medium-low heat, stirring constantly, until the mixture thickens into a soft, spoonable custard. Remove from heat.
- 3
Let the custard cool for 10 minutes, then gently fold in the heavy cream until fully incorporated.
- 4
Quickly dip each ladyfinger into cold milk to moisten — a brief dip only, so they stay structured.
- 5
In a rectangular dish, build alternating layers of moistened ladyfingers and custard cream, finishing with a cream layer.
- 6
Prepare the strawberry jello according to package directions. Set aside to cool to room temperature.
- 7
Hull and slice the strawberries, then arrange them evenly over the top of the assembled dessert.
- 8
Pour the cooled (still liquid) jello over the strawberries and refrigerate for at least 3 hours until fully set.
💡 Chef's Tip
Make this dessert the night before serving — overnight chilling lets every layer meld together perfectly. You can swap ladyfingers for graham crackers for a slightly crunchier texture.
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