Strawberry Pavê with Raspberry Sauce (Raspberry Sauce)

Line a mold with aluminum foil and refrigerate it

Prepare the syrup by combining sugar, water, and vanilla extract in a small saucepan

Bring to a boil, then reduce heat and simmer until the syrup reaches 170°F (77°C)

Remove from heat and let cool

In a separate bowl, beat egg yolks until thick and creamy

Add the warm syrup slowly, beating continuously until fully incorporated

Let it cool slightly, then refrigerate until chilled

Melt chocolate coating in a double boiler or microwave-safe bowl

Dip champagne biscuits into the melted chocolate to coat, then place on a wire rack to set

Assemble the pavê by placing half of the chocolate-coated biscuits in the prepared mold, followed by half of the whipped cream

Repeat with the remaining biscuits and whipped cream, finishing with a layer of whipped cream on top

Refrigerate the pavê for at least 4 hours to allow it to set

To make the raspberry sauce, drain the liquid from the strawberries and add water to complete 4 cups

Mix in cornstarch and cook over medium heat, stirring constantly, until the mixture thickens

Remove from heat and let cool slightly

Add strawberry gelatin and red food coloring (if using)

Stir until dissolved, then refrigerate until chilled

Frost the top of the pavê with whipped cream and decorate with chocolate shavings.