Pavé de abacaxi
(Pineapple
cassata)
Ingredients:
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| Ingredients Required for Pave - Also some sugar for Cream Topping |
A. Custard:
1 can of sweetened condensed milk
1 or two cans of milk depending on how sweet you want
it (use the can from the condensed milk to measure the milk).
I prefer to use coconut milk to give it a different
flavour that is a healthier option if that is possible for this dessert, and
fits in well with the rest of the dish.
3 or 4 egg yolks
2 tablespoons of cornstarch to thicken (may require a
bit more, mix cornstarch with a little milk to make a smooth paste)
B. Pavé:
1 package of Italian finger biscuits
1 can of sliced pineapple in syrup
1 package of coconut flakes soaked in milk or you can use grated fresh coconut
C. Cream
Topping:
250 mls of whipped cream
4 egg whites
2-3 tablespoons of sugar, according to taste (and to
balance the sweetness of the custard)
PREPARATION:
1. Put all the ingredients for the custard in a pan and mix well.
2. Let the mixture cook over medium heat for 10-15
minutes, stirring it constantly until the mixture loosens from the bottom of
the pan and it forms a thick custard consistency, you can add a dash of vanilla
essence if you wish!
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| Custard |
4. Dip the finger biscuits briefly in the pineapple
syrup (add some rum if you want an alcohol flavour, I use Brazilian Cachaca for
this).
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| Base Ingredients |
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| Soaked Biscuit Layer in Greased Dish |
5. Line the
bottom of a greased glass serving dish with a layer of the dipped finger
biscuits.
6. Spread the cooled custard over the layer of
biscuits and let it cool down for a while.
7. In the meantime, cut the pineapple into small
pieces.
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| Pineapple, Custard and Biscuit Layer |
9. Sprinkle the layer of pineapple with coconut
flakes.
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| Custard Layer with Pineapple and Coconut on Top |
10. Whip the cream until soft peaks form and then
slowly add about three tablespoons of sugar beating well.
11. Whip
the egg whites with a little sugar until stiff and fold into the cream.
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| Whipped Egg Whites and Cream |
12. Spread the cream over the layer of pineapple and coconut.
13. Sprinkle the layer of cream with coconut flakes.
14. Cover the dish with aluminium foil and put the
cassata in the fridge for at least three hours to set properly.
15. Serve the cassata when it is ice cold.
