French pavé means 'cobblestone'—this dessert mimics Paris street blocks using passion fruit's natural pectin as structural cement.
Passion Fruit Pavé
Indulge in a tropical delight with this Passion Fruit Pavé, a heavenly dessert that combines the zesty brightness of fresh passion fruit with layers of buttery cookies. This no-bake masterpiece is not only easy to whip up but also features a smooth cream cheese filling that perfectly balances the tartness, making every bite a burst of flavor. Get ready to impress your taste buds and your guests with this irresistible treat!
Prep
15
min
Cook
30
min
Serves
25
people
Level
intermediate
📝 Ingredients
Serves 25🥛Dairy & Eggs(4)
- 1 liter of condensed milk (33.8 fl oz)
- 800 ml of cream (27 fl oz)
- 1 egg yolk
- 4 bags and 1/2 of milk of 900 ml (0.15 fl oz)
🫙Pantry Staples(3)
- 350 grams of cornstarch (12.4 oz)
- 10 tablespoons of sugar for the passion fruit jam (150 ml)
- 2 tablespoons of vanilla essence (30 ml)
📦Other(2)
- 1 package and 1/2 of Ducales cookies
- 1 kilo of passion fruit (35.3 oz)
👨🍳 Instructions
- 1
Blend the passion fruit in small batches to avoid destroying the seeds.
- 2
In a pot, add four bags of milk and half a bag of milk in the blender.
- 3
Add 350 grams of cornstarch.
- 4
Add 800 ml of cream and 1 egg yolk.
- 5
Add 2 tablespoons of vanilla essence and blend.
- 6
Heat the milk in the pot and add the blended mixture.
- 7
Add 1 liter of condensed milk and stir vigorously for the first few minutes.
- 8
For the passion fruit jam, add 1 kilo of passion fruit pulp and 10 tablespoons of sugar, stirring continuously.
- 9
Cook for about 30 minutes until thickened, stirring to prevent sticking.
- 10
Let the mixture cool before layering with the cookies in 12-ounce containers.
- 11
Refrigerate overnight and decorate the next day.
💡 Pro Tips
- ✓Heat your milk base to exactly 180-185°F before adding the cornstarch mixture to prevent lumps and ensure proper thickening without breaking the emulsion.technique180-185°F
- ✓Temper the egg yolk by slowly adding 1/4 cup of the hot milk mixture while whisking constantly to prevent scrambling at temperatures above 160°F.technique160°F threshold
- ✓Cook the passion fruit jam to exactly 220°F (soft ball stage) to achieve proper gel formation through pectin activation while preserving the fruit's acidity.timing220°F
- ✓Strain passion fruit pulp through a coarse mesh (4-6mm) rather than fine to retain some seed texture while removing large pieces that could create bitter notes.technique4-6mm mesh
- ✓Chill the pavé for minimum 6 hours at 35-38°F to allow the cornstarch to fully hydrate and create the proper firm, sliceable texture.timing6 hours at 35-38°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
25
people
Level
intermediate
Share this recipe
French pavé means 'cobblestone'—this dessert mimics Paris street blocks using passion fruit's natural pectin as structural cement.
Passion Fruit Pavé
Indulge in a tropical delight with this Passion Fruit Pavé, a heavenly dessert that combines the zesty brightness of fresh passion fruit with layers of buttery cookies. This no-bake masterpiece is not only easy to whip up but also features a smooth cream cheese filling that perfectly balances the tartness, making every bite a burst of flavor. Get ready to impress your taste buds and your guests with this irresistible treat!
📝 Ingredients
Serves 25🥛Dairy & Eggs(4)
- 1 liter of condensed milk (33.8 fl oz)
- 800 ml of cream (27 fl oz)
- 1 egg yolk
- 4 bags and 1/2 of milk of 900 ml (0.15 fl oz)
🫙Pantry Staples(3)
- 350 grams of cornstarch (12.4 oz)
- 10 tablespoons of sugar for the passion fruit jam (150 ml)
- 2 tablespoons of vanilla essence (30 ml)
📦Other(2)
- 1 package and 1/2 of Ducales cookies
- 1 kilo of passion fruit (35.3 oz)
👨🍳 Instructions
- 1
Blend the passion fruit in small batches to avoid destroying the seeds.
- 2
In a pot, add four bags of milk and half a bag of milk in the blender.
- 3
Add 350 grams of cornstarch.
- 4
Add 800 ml of cream and 1 egg yolk.
- 5
Add 2 tablespoons of vanilla essence and blend.
- 6
Heat the milk in the pot and add the blended mixture.
- 7
Add 1 liter of condensed milk and stir vigorously for the first few minutes.
- 8
For the passion fruit jam, add 1 kilo of passion fruit pulp and 10 tablespoons of sugar, stirring continuously.
- 9
Cook for about 30 minutes until thickened, stirring to prevent sticking.
- 10
Let the mixture cool before layering with the cookies in 12-ounce containers.
- 11
Refrigerate overnight and decorate the next day.
💡 Pro Tips
- ✓Heat your milk base to exactly 180-185°F before adding the cornstarch mixture to prevent lumps and ensure proper thickening without breaking the emulsion.technique180-185°F
- ✓Temper the egg yolk by slowly adding 1/4 cup of the hot milk mixture while whisking constantly to prevent scrambling at temperatures above 160°F.technique160°F threshold
- ✓Cook the passion fruit jam to exactly 220°F (soft ball stage) to achieve proper gel formation through pectin activation while preserving the fruit's acidity.timing220°F
- ✓Strain passion fruit pulp through a coarse mesh (4-6mm) rather than fine to retain some seed texture while removing large pieces that could create bitter notes.technique4-6mm mesh
- ✓Chill the pavé for minimum 6 hours at 35-38°F to allow the cornstarch to fully hydrate and create the proper firm, sliceable texture.timing6 hours at 35-38°F