Special Fruit Pavé Recipe : A Refreshing and Elegant Dessert

1 hour ago

This Special Fruit Pavé is a light, elegant, and refreshing layered dessert that’s perfect for celebrations, summer gatherings, or any time you want a beautiful show-stopper on the table.

Layers of soft sponge cake, smooth vanilla custard, and fresh, colorful fruit come together in a gorgeous chilled dessert that slices neatly and tastes like a mix between a trifle and a fruit tart.

Ingredients

For the Sponge Cake

4 large eggs, separated
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
¼ cup milk
1 teaspoon vanilla extract
Pinch of salt

For the Custard

2 cups whole milk
½ cup granulated sugar
4 large egg yolks
3 tablespoons cornstarch
1 teaspoon vanilla extract
2 tablespoons unsalted butter

For the Fruit Layers

2 cups strawberries, hulled and sliced
2 kiwis, peeled and sliced
1 cup blueberries
1 mango, peeled and sliced
¼ cup orange juice (for brushing the cake layers)

For Garnish

Whipped cream
Fresh mint leaves

Instructions

1. Bake the Sponge Cake

Preheat your oven to 350°F (175°C).
Grease and line a 9×13-inch rectangular baking pan with parchment paper.

Make the batter:

In a large bowl, beat the egg whites with a pinch of salt until soft peaks form.
Gradually add half of the sugar, beating until stiff, glossy peaks form.
In a separate bowl, beat the egg yolks with the remaining sugar until pale and fluffy.
Mix in the vanilla extract.
Gently fold the beaten egg whites into the egg yolk mixture.
Sift together the flour and baking powder, then fold into the egg mixture, alternating with the milk, just until combined—do not overmix.

Bake:

Pour the batter into the prepared pan and spread evenly.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan, then carefully remove and cut into two equal layers.

2. Make the Custard

In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Slowly pour the hot milk into the egg mixture while whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
Remove from heat and stir in the vanilla extract and butter until smooth.
Let the custard cool slightly before assembling (it should still be spreadable but not hot).

3. Prepare the Fruit

Slice the strawberries, kiwis, and mango.
Set aside a few of the prettiest slices for decorating the top.
Rinse and drain the blueberries.

4. Assemble the Fruit Pavé

Place one sponge cake layer in the bottom of a rectangular serving dish or glass trifle dish.
Brush the cake generously with orange juice to moisten.
Spread a layer of custard over the cake.
Add an even layer of mixed fruit slices on top of the custard.
Place the second cake layer over the fruit.
Brush again with orange juice.
Top with another layer of custard and more fruit.

5. Chill and Garnish

Arrange the reserved fruit slices decoratively on top.
Cover and refrigerate for at least 2 hours, or overnight for best flavor and easier slicing.

Just before serving:

Add dollops or swirls of whipped cream on top.
Garnish with fresh mint leaves for a fresh, elegant finish.
Slice into squares and serve chilled.

Tips for the Best Fruit Pavé

Use fresh, ripe fruit
The flavor and presentation are much better with vibrant, in-season fruit.
Check the custard thickness
It should be thick enough to hold layers without running. If it seems thin, cook a bit longer while stirring.
Chill thoroughly
Chilling for several hours (or overnight) lets the flavors meld and makes cleaner slices.