Pineapple Pavê (Page 2 ) | June 23, 2025
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Directions

1. Make the Cream

  • In a saucepan, combine condensed milk, whole milk, cornstarch, and egg yolks.

  • Cook over medium heat, stirring constantly until thickened.

  • Remove from heat and stir in vanilla extract.

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  • Set aside to cool slightly.

2. Prepare the Pineapple Sweet

  • Simmer pineapple jam or crushed pineapple for 15–20 minutes until slightly reduced but still moist.

  • Let cool before assembling.

3. Make the Topping (Option 1 – Traditional)

  • In a separate saucepan, mix 1 cup sugar and ½ cup water.

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  • Heat without stirring until a stiff syrup forms (10–15 minutes).

  • Beat egg whites with 1 tbsp sugar until soft peaks form.

  • Gradually pour in hot syrup while continuing to beat.

  • Add lemon juice and whisk until slightly warm.

Alternative Topping (Easier Version)

  • Beat egg whites with 4 tbsp sugar until stiff.

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  • Gently fold in 1 cup whipped heavy cream for a lighter mousse-like finish.

 Assembly

  1. In a large dish or tray, layer:

    • Champagne biscuits

    • Pineapple jam

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    • Prepared cream

    • Topping

    • Grated coconut

  2. Repeat the layers as needed.

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  3. Finish with more coconut and pineapple chunks on top (optional).

  4. Refrigerate for at least 6 hours, preferably overnight.

 Time & Serving

  • Prep time: 25 minutes

  • Chill time: 6+ hours

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  • Total time: ~6.5 hours

  • Serves: 8–10

 Tips & Variations

  • Soak the biscuits briefly in pineapple juice or light syrup for softer layers.

  • Swap the coconut for toasted almonds or shaved white chocolate for texture.

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  • Want it more tropical? Add mango chunks or a layer of passionfruit puree.

Next: Creamy broccoli and ham pasta – A creamy pasta treat!
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