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The cream in this pavé is stirred together rather than whipped. Condensed milk and lemon form a citrus base, which is then combined with cream. Dip the sponge fingers in milk; all the stated lemon juice goes into the filling.

8 small portions. About 20 minutes assembly and at least 6 hours chilling. Use a dish approximately 20 × 15 cm.

Ingredients

• 200 g sponge fingers, divided into two 100 g portions
• 395 g sweetened condensed milk
• 200 g single cream
• 120 ml strained lemon juice
• 60 ml milk for dipping the sponge fingers
• 1 tsp finely grated lemon zest, optional

Method

1. Stir the condensed milk and all the lemon juice together until smooth and beginning to thicken. Mix in the cream with a spoon or whisk, without trying to whip it into peaks.
2. Divide the filling into two equal portions. Put the 60 ml milk in a shallow bowl. Briefly dip the first 100 g sponge fingers in the milk without leaving them to soak.
3. Arrange the sponge fingers in the dish, breaking some to fit if needed. Cover with half the filling and spread gently.
4. Briefly dip the remaining 100 g sponge fingers in the remaining milk and make the second layer. Finish with all the remaining filling. If the milk runs out first, add any remaining fingers dry: they will absorb moisture from the cream.
5. Cover and refrigerate for at least 6 hours. Add the optional zest and serve chilled with a spoon. Do not try to unmould it like a gelatine-set cake.

Single cream is not whipping cream

Ordinary single cream will not form firm peaks simply by whisking. This formula uses it in its liquid state, combined with condensed milk and lemon. Do not add extra juice to wet the sponge fingers: it changes the proportions and makes the dessert much more acidic.

Storage

Keep covered in the fridge at 0–5°C and eat within 48 hours. Cool cooked food promptly and refrigerate within 2 hours, using shallow containers where needed. Mixing leftovers with new ingredients does not restart their storage time. Also follow any shorter use-by instructions on the packaging.

Storage guidance: Food Standards Agency.

Frequently asked questions

Can I serve it as soon as it is assembled?

For this recipe, allow the stated chilling time. It lets the filling cool and the sponge fingers soften. Before then, the layers will be less cohesive.