Finally: PAVÊ! The joke is released!

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Published on Oct 21, 2023

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Strawberry Pavé yield: 10 servings preparation time: 30 minutes + 3 hours of resting 30 x 18 cm container INGREDIENTS • 320g ready-made pastry cream • 120g cold fresh cream • 150g smooth dulce de leche (Argentinean style) • Cognac, Brandy or any liqueur of your choice* • 120g fresh strawberries • Zest of 1 Sicilian lemon • 3g salt (preferably fleur de sel) • 20 to 24 champagne biscuits • 40g toasted and chopped skinless almonds For the topping: • 170g frozen or fresh strawberries • 60g granulated sugar • 20g water • Juice of 1/2 Sicilian lemon • 2g unflavored powdered or leaf gelatin • 1 tablespoon ice cold water • 1 dessert spoon strawberry jam (optional) You can use tea, juice or milk to soak the cookies if you don't want to use liqueur. HOW TO MAKE IT In a bowl, beat the cold cream with a whisk until it forms soft peaks (when you lift the whisk, it forms a curved peak). Gradually add the whipped cream to the pastry cream. Set aside. Cut the strawberries. Set aside. If the dulce de leche is too thick, dilute it with a little water. Set aside. Assembling the Trifle: Spread a little of the cream on the bottom of a 30x18cm dish. Distribute the cookies over the cream and drizzle with a little of the liqueur. Spread a little more cream over the cookies and sprinkle with the strawberries. Drizzle with the dulce de leche, sprinkle with lemon zest and a little fleur de sel. Sprinkle with the almonds. Make another layer in the same sequence, starting with the cookies and ending with the almonds. When making the cookie layers, alternate the position: in one layer, distribute the cookies vertically, in the next, distribute them horizontally. Make the third layer with just biscuits and liqueur, and finish with cream. Smooth it out well. Put the trifle in the fridge and, while it cools, make the strawberry topping. Strawberry topping: Soak the gelatin in very cold water. In a pan, place the strawberries, jelly, water, sugar and lemon juice. Cook until the sugar dissolves and starts to boil, stirring constantly. Blend the strawberry syrup in the pan with a mixer or blender until you get a puree. Remove the soaked gelatin sheet from the cold water, squeeze out the excess water, transfer to a bowl and sieve the hot strawberry syrup over the gelatin sheet. Mix and let it cool for about 10 minutes, but not much longer so that the gelatin does not curdle in the bowl but rather in the trifle. Spread the strawberry topping over the surface of the trifle, return to the fridge and leave for at least 3 hours. Serve chilled. Note: Make sure the dish is the size indicated in the recipe, otherwise the quantities may not be sufficient. ------------------- Production: Play9 + Paola Carosella Cook, screenwriter, executive producer: Paola Carosella Director of Photography: Barbara Hauret Art Director: Juliana Ayres Camera and sound assistant: Maira Sousa Henrique Kitchen assistant and contagious smile: Lucileide Batista Beauty: Carolina Mel

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