Pavê De Limão

"My mother taught me to prepare this no-bake, easy-to-make Brazilian dessert. I love it because it’s not too sweet. Use thin biscuits that are rectangular—about 35mm x 75mm. In Australia, I use Arnott’s Malt o Milk biscuits, but any similar biscuit would be fine. You can make this dessert in any size pan, depending on how many layers you want. I get four layers when I use a pan about 180mm x 280mm. Time does not include two hours for refrigeration."
 
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photo by bethpjennings photo by bethpjennings
photo by bethpjennings
photo by bethpjennings photo by bethpjennings
photo by loof751 photo by loof751
Ready In:
15mins
Ingredients:
5
Serves:
12
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ingredients

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directions

  • Zest and juice the limes. Set aside the zest for decoration.
  • Combine the condensed milk, cream and lime juice, and beat until thick (about 7 minutes using a hand mixer on high).
  • Have your ungreased pan ready.
  • Pour the plain milk into a shallow dish and dip each biscuit in the milk.
  • Arrange a layer of biscuits in the pan, and top it with about 1/4 of the beaten mixture (this will vary it you want more or fewer layers).
  • Keep repeating layers until you run out of the beaten mixture (you will probably have some biscuits left over).
  • Sprinkle the top layer with the reserved lime zest.
  • Refrigerate for at least two hours before serving. You can make this a day in advance.

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Reviews

  1. Authentic Brasilian taste. Media creme can be found at Wal-Mart. We've made this several times and it always tastes great. Used lady fingers and it looked very pretty in a trifle bowl.
     
  2. YUMMY! Super easy and super tasty. My husband and kids loved it! ...And it gets better with time - I made a bunch of ramekins of this so we had this dessert twice a few days a apart. It was great both times. Thanks for sharing.
     
  3. I made this for Easter and it came out great, reminds me of key lime pie. I used coconut Maria crackers so it had a very tropical "put the lime with the coconut" flavor. It really isn't too sweet, if you like key lime pie you'll love this dessert, and it's SO EASY. Make sure you use a well chilled bowl and beaters to get the mixture to whip up.
     
  4. WOW! my cousin is getting married this month to a woman from brazil and we had a "farewell" dinner for him tonight. in honor of the event, i made this for dessert. i sampled the bowl after mixing, and was very skeptical that the end product would be as tasty as described by others. the cream tasted like sour, curdled milk, and i'm not exaggerating. fingers crossed, i chilled it for about 6 hours and was thrilled with the final product. it was like tiramisu meets key lime pie! not too sweet, not too sour, perfectly creamy. it was a huge hit and i will definitely make this again!
     
  5. Made for the *Best of 2008* cookbook game, DH has a spec fondness for key lime pie & I love anything lime so I made a full recipe & had just the right size pan for it (180x280 mm = 7x11 in). I used a commercial shortbread cookie that was thicker than ideal, so I broke them up a bit for the layering. I made it early in the day so it chilled all day, was *truly divine* for our dessert last nite & deserved more stars than I could give. Thx for sharing this easy-fix & lovely dessert recipe w/us. :-)
     
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