Special Fruit Pavé Recipe: A Refreshing and Elegant Dessert


 

Instructions:

Preparing the Sponge Cake

  1. Preheat the Oven:

    • Preheat your oven to 350°F (175°C). Grease and line a rectangular baking pan (approximately 9x13 inches) with parchment paper.

  2. Prepare the Batter:

    • In a large mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add half of the sugar, beating until stiff peaks form.
    • In a separate bowl, beat the egg yolks with the remaining sugar until pale and fluffy. Add the vanilla extract.
    • Gently fold the beaten egg whites into the egg yolk mixture.
    • Sift together the flour and baking powder, then gently fold into the egg mixture, alternating with the milk until just combined.

  3. Bake the Cake:

    • Pour the batter into the prepared baking pan, spreading it evenly.
    • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow the cake to cool completely in the pan before cutting it into two equal layers.

Preparing the Custard

  1. Make the Custard:
    • In a medium saucepan, heat the milk over medium heat until it begins to simmer.
    • In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
    • Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
    • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
    • Remove from heat and stir in the vanilla extract and butter. Allow the custard to cool slightly before using.

Assembling the Fruit Pavé

  1. Prepare the Fruit:

    • Slice the strawberries, kiwis, mango, and any other desired fruits. Set aside a few slices for garnish.

  2. Layer the Pavé:

    • Place one layer of the sponge cake in the bottom of a rectangular serving dish or a trifle dish.
    • Brush the cake layer with orange juice to moisten it.
    • Spread a generous layer of custard over the cake, followed by a layer of mixed fruit slices.
    • Repeat the layers with the second sponge cake layer, brushing with orange juice, spreading custard, and topping with fruits.

  3. Final Touches:

    • Garnish the top layer with the reserved fruit slices, arranging them in an attractive pattern.
    • Chill the assembled pavé in the refrigerator for at least 2 hours, or overnight, to allow the flavors to meld.

Serving

  1. Garnish and Serve:
    • Before serving, add a dollop of whipped cream and fresh mint leaves on top for an extra touch of elegance.
    • Slice the pavé into squares and serve chilled.

Tips for Success

  • Fresh Ingredients: Use the freshest fruits available to ensure vibrant flavors and a beautiful presentation.
  • Custard Consistency: Ensure the custard is thick enough to hold its shape between the layers. If it seems too thin, cook it a bit longer to thicken.
  • Chill Time: Allowing the pavé to chill for several hours or overnight enhances the flavor and texture, making it easier to slice.