Red Fruit Pavé
Indulge in a delightful Red Fruit Pavé that layers luscious cream with the satisfying crunch of buttery cookies, enhanced by a vibrant homemade strawberry-blueberry jam. This treat is a celebration of flavors and textures, making every bite a sweet adventure. Perfect for impressing guests or treating yourself, this dessert is as easy to whip up as it is delicious!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- blueberries
- lemon
- strawberry, washed and chopped into small pieces
- water (240 ml)
🥛Dairy & Eggs(1)
- cream for pavé (240 ml)
🫙Pantry Staples(1)
- sugar (200 g)
📦Other(1)
- cookies
👨🍳 Instructions
- 1
Wash and chop the strawberries into small pieces.
- 2
Place strawberries, blueberries, sugar, lemon, and water in a pot over medium heat until it thickens, resembling homemade jam.
- 3
Layer the pavé in jars starting with a layer of cream, followed by a layer of cookies, and then a layer of the red fruit mixture. Repeat this process three times.
- 4
Seal the jars and they are ready to serve.
💡 Pro Tips
- ✓Cook your fruit mixture to exactly 220°F (104°C) to achieve proper jam consistency - this is the gel point where pectin naturally present in berries creates the ideal thickness for layering without bleeding into cream layers.technique220°F
- ✓Chill each assembled jar for minimum 4 hours before serving so the cookies absorb moisture to cake-like texture while maintaining structural integrity between layers.timing4 hours minimum
- ✓Use heavy cream whipped to soft peaks (35% fat content minimum) rather than stiff peaks - it will hold its shape during layering but won't deflate when compressed by cookie layers.ingredient35% fat content
- ✓Cool your fruit mixture to room temperature (70°F) before layering to prevent melting the cream layer and creating separation in your pavé structure.timing70°F
- ✓Break cookies into pieces that are 60-70% of your jar diameter so they create stable platforms while allowing cream to flow around edges for even distribution.technique60-70% jar diameter
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Red Fruit Pavé
Indulge in a delightful Red Fruit Pavé that layers luscious cream with the satisfying crunch of buttery cookies, enhanced by a vibrant homemade strawberry-blueberry jam. This treat is a celebration of flavors and textures, making every bite a sweet adventure. Perfect for impressing guests or treating yourself, this dessert is as easy to whip up as it is delicious!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- blueberries
- lemon
- strawberry, washed and chopped into small pieces
- water (240 ml)
🥛Dairy & Eggs(1)
- cream for pavé (240 ml)
🫙Pantry Staples(1)
- sugar (200 g)
📦Other(1)
- cookies
👨🍳 Instructions
- 1
Wash and chop the strawberries into small pieces.
- 2
Place strawberries, blueberries, sugar, lemon, and water in a pot over medium heat until it thickens, resembling homemade jam.
- 3
Layer the pavé in jars starting with a layer of cream, followed by a layer of cookies, and then a layer of the red fruit mixture. Repeat this process three times.
- 4
Seal the jars and they are ready to serve.
💡 Pro Tips
- ✓Cook your fruit mixture to exactly 220°F (104°C) to achieve proper jam consistency - this is the gel point where pectin naturally present in berries creates the ideal thickness for layering without bleeding into cream layers.technique220°F
- ✓Chill each assembled jar for minimum 4 hours before serving so the cookies absorb moisture to cake-like texture while maintaining structural integrity between layers.timing4 hours minimum
- ✓Use heavy cream whipped to soft peaks (35% fat content minimum) rather than stiff peaks - it will hold its shape during layering but won't deflate when compressed by cookie layers.ingredient35% fat content
- ✓Cool your fruit mixture to room temperature (70°F) before layering to prevent melting the cream layer and creating separation in your pavé structure.timing70°F
- ✓Break cookies into pieces that are 60-70% of your jar diameter so they create stable platforms while allowing cream to flow around edges for even distribution.technique60-70% jar diameter