Strawberry Cheesecake Pavê — Two Desserts in One

Directions

1. 1

   Wash the strawberries thoroughly and remove the stems.

2. 2

   Chop them and place in a saucepan with the sugar and lemon juice.

3. 3

   Cook over medium heat, stirring occasionally and mashing the fruit with a fork, until the mixture thickens to a jam-like consistency.

4. 4

   Remove from heat and let cool completely before assembling.

5. 5

   Pour the very cold heavy cream into a mixing bowl and whip to stiff peaks.

6. 6

   Add the cold condensed milk and cold cream cheese, then beat until the mixture is smooth and firm. Using chilled ingredients is key to keeping the cream from becoming runny.

7. 7

   Spread a generous layer of cream across the bottom of a large dish.

8. 8

   Drop spoonfuls of strawberry jam over the cream — no need to spread it evenly.

9. 9

   Arrange a layer of ladyfinger biscuits on top. Since the cream is moist enough, there's no need to dip them in milk, though you can if you prefer.

10. 10

    Repeat the layers (cream, jam, biscuits) until the dish is full or the ingredients are used up.

11. 11

    Finish with a cream layer and decorate with fresh strawberries. Refrigerate for at least 4 hours before serving.