Pavê de abacaxi (Brazilian pineapple trifle)

    1 hour

    Pavê is a Brazilian layered dessert similar to a trifle, normally made with digestive biscuits or sponge fingers. This one is made with sponge fingers and fresh pineapple. The tin of condensed milk is used for measuring the ingredients.

    2 people made this

    Serves: 6 

    • For the cream
    • 1 (397g) tin sweetened condensed milk
    • 1 tinful milk
    • 1 tinful double cream
    • 3 egg yolks
    • 75g sultanas
    • 1/2 tablespoon cornflour
    • For the pineapple filling
    • 1 fresh pineapple, peeled, cored and diced
    • 2 tablespoons caster sugar
    • To assemble
    • 200g sponge fingers
    • 100g desiccated coconut

    Prep:1hr  ›  Ready in:1hr 

      Sultana cream:

    1. In a large saucepan combine condensed milk, milk, cream, egg yolks, sultanas and cornflour. Cook over medium heat, stirring, until thickened. Remove from heat and let cool.
    2. Pineapple filling:

    3. In another saucepan, place the pineapple and sugar and cook until the sugar melts; bring to the boil and let boil for several minutes; remove from heat and stir.
    4. To assemble:

    5. In a 20x30cm baking dish layer sponge fingers, pineapple filling and sultana cream mixture. Repeat layers until all ingredients are used.
    6. End with a layer of cream mixture and sprinkle generously with coconut. Refrigerate at least 2 hours before serving.

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