No-Cook Creamy Passion Fruit Icebox Cake (Pavê)

In the blender, add the passion fruit pulp (with seeds), the sweetened condensed milk, the powdered milk, and the heavy cream.

Blend all the cream ingredients well until a smooth and firm mixture is obtained, with no need for stovetop cooking.

Begin assembling the icebox cake in a baking dish, creating a layer with the passion fruit cream.

Cover the layer of cream with ladyfingers, without moistening them.

Alternate with another layer of cream and finish with another layer of ladyfingers.

Use the remaining passion fruit cream to cover the last layer of cookies, completing the assembly.

Refrigerate the assembled icebox cake to firm up for a minimum period (ideally overnight).

For the glaze, heat the juice of one large passion fruit with three tablespoons of sugar over medium-high heat.

Let the mixture boil and reduce until a slightly reduced glaze consistency is achieved, which will thicken more as it cools.

Remove the glaze from the heat and let it cool slightly before proceeding.

Unmold or serve the chilled icebox cake, generously topping it with the passion fruit glaze.

Decorate the icebox cake with white sprinkles for an added visual touch and flavor.