Strawberry Pavé

Directions

1. In a blender, combine the sweetened condensed milk, whole milk, egg yolks, and 1 tablespoon of cornstarch. Blend until smooth.
2. Pour the mixture into a saucepan and cook over medium heat (170–190°C / 340–375°F), stirring constantly, until it thickens into a smooth custard.
3. Transfer the custard to a serving dish or glass baking dish and allow it to cool completely.
4. Once cooled, evenly scatter the diced strawberries over the custard layer.
5. In a blender, combine cocoa powder, butter, remaining 1/2 tablespoon cornstarch, 4 tablespoons sugar, and 300 ml milk. Blend until smooth.
6. Pour the chocolate mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens into a creamy chocolate layer.
7. Let the chocolate cream cool slightly, then gently spread it over the strawberry layer.
8. In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 2 tablespoons sugar while continuing to beat until stiff and glossy.
9. Gently fold in the whey-free cream until light and airy.
10. Spread the whipped topping evenly over the chocolate layer.
11. Decorate the top with fresh strawberries. Refrigerate for at least 3 hours before serving.

Recipe Details

Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 3 hours
Total Time: About 3 hours 50 minutes
Servings: 10–12
Difficulty: Medium

Variations & Substitutions

• Replace strawberries with raspberries or a mixed berry blend for a different flavor.
• Swap cocoa powder with melted dark chocolate for a richer chocolate layer.
• Use vanilla pudding instead of custard for a quicker version.
• Add crushed cookies or biscuits between layers for extra texture.

Serving Suggestions