Maracuja Passion Pavé

1.In a medium saucepan, whisk together the egg yolks, sweetened condensed milk, whole milk, cornstarch, and vanilla extract until smooth and well combined.

2.Place the saucepan over medium heat and cook the mixture, stirring constantly with a wooden spoon or whisk, until it thickens to a creamy custard consistency (about 8-10 minutes). Remove from heat and let it cool slightly.

3.In a small bowl, mix the passion fruit pulp with granulated sugar and water to balance the tartness and create a syrupy consistency. Adjust sugar to taste.

4.Briefly dip each champagne biscuit into the passion fruit syrup, ensuring they are moistened but not soggy.

5.In a rectangular or square glass dish, start with a layer of dipped biscuits, covering the bottom evenly.

6.Spread half of the cooled condensed milk custard over the biscuit layer.

7.Drizzle half of the remaining passion fruit syrup evenly over the custard layer.

8.Repeat with another layer of dipped biscuits, followed by the remaining custard and passion fruit syrup.

9.Cover the pavé with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the biscuits to soften.

10.Before serving, garnish the pavé with fresh passion fruit seeds and pulp on top. Optionally, add fresh mint leaves for a pop of color and aroma.

11.Cut into squares and serve chilled for a refreshing tropical dessert experience.