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1. Prepare the Pineapple Syrup:
In a saucepan, combine sugar, water, and lemon juice. Stir and bring to a boil.
Add the diced pineapple and simmer for 15–20 minutes until the fruit softens and the syrup thickens slightly.
Remove from heat and let it cool completely.
2. Make the Cream Layer:
In a medium saucepan, whisk together condensed milk, whole milk, egg yolks, and cornstarch until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency (about 10–15 minutes).
Remove from heat and stir in the vanilla extract. Let it cool slightly.
3. Assemble the Pavê:
Lightly dip each cookie in milk and place a layer in a rectangular glass dish.
Spread a layer of the cream mixture over the cookies.
Add a layer of the pineapple syrup and chunks.
Repeat layers, finishing with the remaining cream and pineapple mixture on top.
4. Chill:
Cover the dish with plastic wrap and refrigerate for at least 4 hours (overnight is even better) to allow the flavors to meld.
Serving and Storage Tips:
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