Fruit Salad Icebox Cake (Pavê)

Chop all chosen fruits (banana, apple, kiwi, grapes, strawberries) into small pieces. If possible, chop them right before assembling to prevent browning.

Dice the canned peaches (drain the syrup) into small pieces.

In a large bowl, mix all the chopped fruits.

Add the squeezed and strained lemon juice to the fruit mixture and stir well to prevent further oxidation.

Prepare the cream: place the passion fruit pulp, sweetened condensed milk, and heavy cream (from the carton) into a blender.

Blend the cream ingredients until you achieve a smooth and creamy mixture. Set aside.

Begin assembling the icebox cake in a trifle dish or baking dish with a layer of the passion fruit cream on the bottom.

Arrange the ladyfingers side-by-side directly over the cream, without dipping them in liquid first.

Cover the ladyfingers with a generous layer of the chopped fruit salad.

Add another layer of cream over the fruit and repeat the layers of cookies and fruit until the top of the container, finishing with the cream.

Decorate the top of the icebox cake with strawberries cut in half or other fruits of your choice.

Refrigerate the dessert for at least two hours to ensure it is very chilled before serving.