Pavê de pêssego or Tiramisu with Peaches Brazilian Style

Pavê de pêssego oder Tiramisu mit Pfirsichen auf Brasilianisch

You guys, finally I get to introduce something from Brazil on my blog. Did you know that you can find all Latin American recipes here? Since I was born in Uruguay and my husband is Colombian, you will find a lot of recipes from those countries on this blog. Yes, I also have a caramel custard from Peru called suspiro limeño on this blog and the gluten-free cheese buns from Paraguay called chipa are very popular. However, Brazil somehow hasn’t made it as of yet even though it has such a vast variety to offer and super delicious cuisine. Anyway, be it as it may, today this pavê de pêssego will make the start, this is a layered peach dessert.

Pavê de pêssego oder Tiramisu mit Pfirsichen auf BrasilianischI leared about this dessert from a Brazilian friend who had fond memories of his mom making the dessert for Christmas. So I had to check what the fuss was all about. I soon learned that this dessert has a lot of similarities with tiramisu, you also use ladyfingers as one layer, you also use raw egg whites, which you whip with cream. But, and this is where the comparison falls short, you do NOT use mascarpone and you obviously add a fruit layer with the peaches. I also found out that some recipes call for quite a bit of coconut flakes, which makes this dessert even more tropical.

Pavê de pêssego oder Tiramisu mit Pfirsichen auf BrasilianischBut since I like to experiment, I decided not to go for a classic pavê de pêssego, instead I wanted to make a fancy charlotte with it.  Yes, I know, I am a bit crazy. I was inspired by the German blogger Emma, her tiramisu charlotte is so beautiful! So when we had this Brazilian friend come over, I knew right away what I would serve him. However, I was not 100% happy with my first pavê. The custard didn’t have the right consistency yet. He also told me that the whipping cream layer had a higher ration that what I had served him. Therefore I had to return to the kitchen and tweak the recipe a bit. But finally I managed and I am happy to publish the recipe here. I hope you have fun baking this!

Pavê de pêssego oder Tiramisu mit Pfirsichen auf Brasilianisch

Pavê de pêssego or Tiramisu with Peaches Brazilian Style

Brazil, Brazilian
Serves: One 20cm/8inch springform
Prep Time: 45min Cooking Time: 25min

Pavê de pêssego is a Brazilian "tiramisu" with homemade sponge cake, ladyfingers, two different creams and of course peaches


  • Sponge Cake
  • 3 eggs
  • 60 grams of regular sugar
  • 45 grams of all-purpose flour
  • 20 grams of cornstarch

  • Custard
  • 1 can (around 400 grams) of sweetened condensed milk
  • 200 grams of milk
  • 2 very fresh egg yolks
  • 20 grams of cornstarch
  • 3 cans of peaches (each 400 grams, mine were unsweetened)

  • Whipping Cream Layer
  • 2 very fresh egg whites
  • 150 grams of heavy cream
  • 20 grams of regular sugar
  • 2 tablespoons from above peach juice

  • 30 ladyfingers
  • Mint leaves
  • Coconut flakes if desired



For the sponge cake layer the bottom of a 20cm/8inch cake pan with parchment paper and heat oven to 180 degrees Celsius.


Separate the eggs and whip the egg whites with a pinch of salt in an absolutely grease-free bowl until soft peaks form. Without washing the mixer, beat the egg yolks with the sugar until much thicker and paler in color. Sift flour and cornstarch on top and add beaten egg whites. Carefully fold without loosing too much air until you have a homogeneous batter. Pour into prepared cake pan and bake on middle rack for about 25min. Do not open the oven door. Let cool and release from cake pan. You may wish to prepare the day before. Keep tightly wrapped at room temperature.


For the custard mix all ingredients except the peaches in a pot and bring to a simmer. Stir until it thickens and has the consistency of a custard. This takes around 5 minutes. Cover with plastic wrap and set aside.


Drain peaches while keeping the peach jucie.


For the whipping cream first beat the egg whites with a pinch of salt until stiff peaks form. Then beat the heavy cream with sugar and peach juice until stiff peaks form. Carefully fold in the egg whites and chill.


Now let's layer: First cut the sponge cake in half and place the bottom one in a springform. Generously brush with peach juice. Slice the peaches and put on top in circles. Spread half of the custard on top. Put ladyfingers as the next layer, you may need to shorten some so that you fill the circle completely. Brush again with peach juice and again put sliced peaches and the second half of the custard on top. Place the second sponge cake on the top and brush with peach juice. You can stop here for now and chill for a few hours or overnight. Or continue, take off the springform and spread the whipping cream all around the cake and top. You should have enough to cover the entire cake. Neatly place sliced peaches on top, you can create any design you like. Cut about 30 ladyfingers to go all around the sides of the cake. They should stick to the whipping cream, if not, spread a little on the backside of the ladyfingers and gently press into the side of the cake. Chill. Shortly before serving garnish with mint leaves and a bit of coconut flakes.


For a regular pavê de pêssego layer ladyfingers brushed with peach juice, the sliced peaches and custard in a dish two times and finish off with the prepared whipping cream. I recommend doubling the amount of custard.

Pavê de pêssego oder Tiramisu mit Pfirsichen auf Brasilianisch

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