Creamy Peppercorn Filet Recipe (Best Restaurant-Style)

Strawberry Pavê with White Chocolate

You know that feeling when you need a dessert that looks like you spent all day in the kitchen, but actually comes together in minutes? That’s the magic of this strawberry pavê. My friend Laura begged me for the recipe after I brought it to our summer potluck. She thought I had some secret pastry chef training! I just laughed and told her the truth: it’s gloriously, deliciously simple.

A Little Slice of Sweet History

The word “pavê” comes from the Portuguese word for “pavement,” because the layers look like cobblestones. In Brazil, where this dessert is a superstar, you’ll find it at every celebration. Traditional versions might use other fruits or cookies. My twist with white chocolate and strawberries is a modern take that feels both fancy and familiar. It’s my go-to when I want to bring a taste of summer sunshine to the table, any time of year.

Why You’ll Fall in Love With This Pavê

This dessert is a hug in a dish. It’s cool, creamy, fruity, and just sweet enough. You get the crunch from the biscuits, the silkiness of the white chocolate cream, and the fresh pop of strawberries. Best of all, there’s no baking required. It’s a perfect project to do with kids or when you’re short on time but big on flavor dreams.

When to Whip Up This Showstopper

This pavê is a social butterfly! It shines at:

• Summer BBQs and picnics (it’s refreshing!).
• Potlucks (easy to transport and always a hit).
• Mother’s Day or birthday lunches (it looks so special).
• Dinner parties (make it ahead and relax with your guests).
• Honestly, any Tuesday that needs a little sparkle.

Gathering Your Ingredients

Here’s your simple shopping list:

1. 500g (about 17.6 oz) of good-quality white chocolate, melted
2. 2 cans (14 oz each) of sweetened condensed milk (often labeled as “cream” in some recipes)
3. 1 package (180g / 6.3 oz) of champagne biscuits or ladyfingers
4. 3 boxes (about 900g / 2 lbs) of fresh strawberries, hulled and halved
5. 1 cup of granulated sugar
6. White chocolate shavings, for a beautiful finish

No-Stress Ingredient Swaps

Don’t panic if you’re missing something! Cooking is about creativity.

• White Chocolate: Use a high-quality white baking bar. White chocolate chips can work, but they sometimes don’t melt as smoothly.
• Biscuits: Champagne biscuits are ideal, but ladyfingers (savoiardi) or even simple tea biscuits like Marie cookies work beautifully.
• Strawberries: In a pinch, use well-drained thawed frozen strawberries. The texture will be softer but the flavor will still be lovely.
• For a less sweet option: You can reduce the sugar mixed with the strawberries by a quarter cup, especially if your berries are super ripe and sweet.

Let’s Make Some Magic: Step-by-Step

Step 1: Create the Dreamy Cream

Start by melting your white chocolate gently. You can do this in a bowl over simmering water or in short bursts in the microwave. Let it cool slightly so it doesn’t cook the cream. In a large mixing bowl, pour in your two cans of sweetened condensed milk. Now, slowly stream in the melted white chocolate while whisking constantly. Keep whisking until it’s one luxurious, smooth, pale cream. You’ll want to dip a spoon in right then! Pro tip: If your chocolate seizes up when mixing, add a tiny splash of warm milk and whisk vigorously to bring it back together.

Step 2: Sweeten the Berries

Take your halved strawberries and toss them gently in a bowl with the cup of sugar. Don’t just dump the sugar on top! Sprinkle it over and fold the berries carefully. Let them sit for 5-10 minutes. You’ll see a beautiful ruby-red syrup start to form. This syrup will soak into the biscuit layers, making them incredibly moist and flavorful. The sugar also enhances the natural strawberry sweetness perfectly.

Step 3: Build Your Edible Masterpiece

Grab your prettiest medium-sized glass baking dish or trifle bowl. We’re building layers! Start with a single layer of biscuits, covering the bottom. Next, spoon over a generous layer of your white chocolate cream. Now, add a layer of those sugared strawberries and their delicious juice. Repeat! Biscuits, cream, strawberries. Keep going until you run out, ending with a stunning top layer of strawberries. Chef’s tip: Press the biscuit layer down gently before adding cream. This helps everything stick together when you slice it later.

Step 4: The Grand Finale: Chill and Serve

This is the hardest part—waiting! Cover your pavê and pop it in the fridge for at least 3 hours, but overnight is even better. This rest time is crucial. It lets the biscuits soften into a lovely cake-like texture and allows all the flavors to marry. Right before serving, shower the top with pretty white chocolate shavings. Use a vegetable peeler on a cool bar of chocolate for perfect curls. Serve it up in bowls and get ready for the compliments!

Your Time Investment

This recipe respects your busy schedule.

• Prep Time: 20 minutes
• Chilling Time: 3 hours minimum
• Total Time: 3 hours 20 minutes
• Servings: 8-10 happy people

My Secret for the Perfect Slice

For clean, beautiful slices that don’t collapse, dip your serving spoon or knife in hot water and wipe it dry before each cut. The warm blade glides through the creamy layers and chilled strawberries like a dream, giving you a perfect plate every time.

A Fun Strawberry Fact

Did you know strawberries are the only fruit that wear their seeds on the outside? One average berry has about 200 tiny seeds! Those little specks are the actual fruit, while the sweet red part we love is called the “receptacle.” Nature’s dessert was already perfectly designed.

What You’ll Need from the Cupboard

• A medium glass baking dish or trifle bowl (about 9×13 inches)
• A large mixing bowl
• A medium bowl for the strawberries
• A whisk
• A silicone spatula
• A vegetable peeler (for the chocolate shavings)

Keeping Your Pavê Happy: Storage Tips

This dessert stores wonderfully. Simply cover the baking dish tightly with plastic wrap or a lid. It will keep happily in the refrigerator for up to 3 days. The flavors actually deepen on the second day!

I do not recommend freezing this pavê. The creamy layer can separate and become grainy when thawed. The strawberries will also lose their fresh texture and become very watery.

If you need to make it further ahead, you can prepare the white chocolate cream and store it separately in the fridge for a day. Hull and slice the strawberries, but don’t sugar them until you’re ready to assemble. This keeps everything bright and fresh.

My Best Tips for Pavê Success

• For the best flavor, use the ripest, reddest strawberries you can find.
• If your biscuits are very dry, you can quickly dip them in milk (or a little of the strawberry syrup!) before layering. Don’t soak them, just a quick dip.
• Garnish with fresh mint leaves for a gorgeous color contrast.
• Let it chill the full time. Patience makes for perfect layers!

Make It Look Like a Million Bucks

Presentation is everything with a no-bake dessert!

• Serve in individual clear glasses or mason jars for a cute, portable treat.
• Top each serving with a single perfect whole strawberry.
• Add a sprinkle of crushed freeze-dried strawberries for an intense pop of color and flavor.
• For a dinner party, layer it in a large, clear glass bowl so everyone can admire the beautiful stripes.

Mix It Up! Six Flavor Twists

Love the base recipe? Try these fun variations:

1. Mixed Berry Bliss: Use a combo of raspberries, blueberries, and blackberries with the strawberries.
2. Tropical Dream: Swap strawberries for layers of sliced mango and passion fruit pulp.
3. Chocolate Lovers: Use dark chocolate instead of white, and add a layer of cherry pie filling.
4. Citrus Sparkle: Add the zest of one lemon or orange to the cream, and use layers of mandarin oranges.
5. Nutty Delight: Sprinkle a thin layer of crushed toasted hazelnuts or almonds between the cream and fruit.
6. Boozy Adult Version: Lightly brush the biscuit layers with a little Grand Marnier or strawberry liqueur.

Common Mistakes to Avoid

Mistake 1: Using Low-Quality White Chocolate

Not all white chocolate is created equal. Cheap versions often use vegetable fats instead of cocoa butter. They can taste overly sweet and waxy, and they might not melt smoothly into your cream. This can ruin the silky texture of your dessert. Always check the ingredients list. Look for cocoa butter as a main ingredient. A good baking bar will give you a far superior, richer flavor and a gorgeous, creamy consistency.

Mistake 2: Skipping the Chilling Time

I know it’s tempting to dig in right away! But if you serve this pavê immediately, it will be a soupy, sliding mess. The chilling time is not optional. It’s what allows the biscuits to absorb moisture and soften properly. It also lets the cream set so you can get a clean slice. Plan ahead. Making it the night before is actually the best strategy. Your future self will thank you when you serve perfect, firm slices.

Mistake 3: Slicing the Strawberries Too Thin or Too Thick

The size of your strawberry pieces matters a lot. If you slice them too thin, they can almost dissolve and become mushy in the layers. If you leave them too big or whole, they create awkward gaps and make the dessert hard to eat neatly. Halving medium to large strawberries is the sweet spot. You get a nice bite of berry in every spoonful without disrupting the beautiful layered structure of the pavê.

Mistake 4: Forgetting to Mix the Strawberries with Sugar Ahead

Don’t just layer plain strawberries and sprinkle sugar on top. Tossing them together in a bowl first is a key step. This draws out the strawberries’ natural juices and creates that lovely syrup. This syrup is what moistens the biscuits and carries the strawberry flavor throughout the whole dish. Give them a good 5-10 minute rest with the sugar. You’ll see the magic happen and your pavê will taste infinitely better.

Your Questions, Answered

Can I make this pavê a day ahead?

Absolutely, yes! In fact, I highly recommend it. Making it a day in advance allows all the flavors to meld together beautifully. The biscuits become perfectly soft, and the whole dessert sets up firmly, making it easier to serve. Just keep it covered tightly in the refrigerator. Add the final chocolate shavings garnish right before you serve it so they stay crisp and pretty.

What can I use instead of champagne biscuits?

No problem! Ladyfingers (savoiardi) are the most common and perfect substitute. They are dry and absorbent, just like champagne biscuits. If you can’t find those, plain tea biscuits like Marie cookies or even Graham crackers can work in a pinch. The flavor will be slightly different, but still delicious. Avoid soft, buttery cookies as they will get too soggy.

My white chocolate cream is too thick. What do I do?

Sometimes the mixture can become very thick, especially if the chocolate was too warm or the brand of condensed milk is extra rich. Don’t worry! Simply whisk in a tablespoon or two of regular milk or heavy cream. Add it slowly and whisk well after each addition until you reach a smooth, spreadable consistency. It should be thick but pourable, like a cake batter.

Can I use frozen strawberries?

You can, but you need to handle them carefully. Thaw the strawberries completely in a strainer over a bowl to catch all the excess liquid. Pat them very dry with paper towels. If you skip this step, you’ll add too much water to your pavê and make the layers runny. Fresh strawberries are always best for texture and flavor, but thawed and dried frozen berries will work in a pinch.

How long will leftovers last in the fridge?

Leftovers will stay fresh and delicious in the refrigerator for up to 3 days. Make sure it’s covered well with plastic wrap or in an airtight container. The biscuits will continue to soften, but the dessert will still taste wonderful. It’s a great make-ahead treat for enjoying over a few days, though in my house, it rarely lasts that long!

Can I make individual portions?

Yes, and it’s a fantastic idea for parties! Use clear glasses, mason jars, or even small dessert cups. Simply build the layers directly in each glass. This not only looks adorable but also makes serving a breeze. Just remember to scale down the layers evenly. Individual portions might need a slightly shorter chilling time, but aim for at least 2 hours.

Is there a way to make this less sweet?

The sweetness comes mainly from the condensed milk and the sugar on the strawberries. To reduce it, you can use a high-quality white chocolate that’s less sweet (check the sugar content). You can also reduce the sugar you mix with the strawberries by a quarter or a half cup, especially if they are very ripe. Another option is to use unsweetened biscuits if you can find them.

What does “pavê” mean?

“Pavê” is a Portuguese word that means “pavement” or “cobblestone.” The name comes from the layered appearance of the dessert, which resembles stone paving. It’s a very popular no-bake dessert in Brazil, often served at celebrations and family gatherings. There are countless flavor variations, but the concept of beautiful, alternating layers remains the same.

Can I use milk chocolate or dark chocolate instead?

You sure can! This recipe is very flexible. Using milk chocolate will give you a richer, more caramel-like flavor. Dark chocolate will make a more intense, sophisticated dessert. Just be aware that dark chocolate can seize (get clumpy) when melting more easily than white chocolate. Always melt it gently and stir it slowly into the condensed milk to keep it smooth.

Why did my white chocolate get clumpy when I mixed it?

This is called “seizing.” It usually happens if a tiny bit of water or steam gets into the melting chocolate, or if the chocolate is overheated. To fix it, immediately stir in a splash of warm milk, cream, or even a little vegetable oil (about a teaspoon at a time) and whisk vigorously. The fat will bring the chocolate back together into a smooth paste.

Go Ahead and Be the Dessert Hero

So there you have it—my not-so-secret weapon for a stunning, fuss-free dessert. This strawberry pavê with white chocolate is proof that the most impressive dishes are often the simplest to make. It’s brought so much joy to my table and I know it will to yours too. Gather your ingredients, play some fun music, and enjoy the process. Then, sit back and watch the smiles appear with every spoonful. Happy layering!