{"id":23060,"date":"2020-06-30T20:25:05","date_gmt":"2020-06-30T18:25:05","guid":{"rendered":"https:\/\/bake-street.com\/?p=23060"},"modified":"2026-04-08T12:26:32","modified_gmt":"2026-04-08T10:26:32","slug":"how-to-make-pijama-dessert","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/how-to-make-pijama-dessert\/","title":{"rendered":"How to make Pijama dessert, traditional from Spain"},"content":{"rendered":"

Today I come with a classic among classics. It can almost be called “the king of vintage desserts”, not only because of its presentation, but also because of the elements used to prepare it. But I think, rather I affirm, that in these so “old-fashioned” recipes lies a point of glamour that we must not leave in oblivion. It is true that it is not the top of the desserts (at least nowadays), but it has its charm. Today I share with you how to make the Classic Pijama Dessert<\/strong>.<\/p>\n

Before continuing, I must admit one thing… I didn’t like anything, but nothing about this dessert. It seemed to me a terrible combination. I’m talking about when I was little. I used to see my parents eat it and I couldn’t understand it… I was thinking, why? Why do they eat that dessert and not order anything else? Peach in syrup with whipped cream and red cherries… There can’t be anything worse to end a family meal. Nothing.<\/p>\n

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Well, these things change when you get older. Older? I mean when you reach maturity and start enjoying the good things in life. Your taste buds open up to a whole new world of possibilities. Where once you hated country salad<\/a>, now you’re dying for a plate. Or stew of lentils, torreznos<\/a>… Children’s palates are not made for the good things in life. Like this pijama dessert.<\/p>\n

This is whether we want to see it or not. Where I used to see horror, I now see enjoyment. This is life.<\/p>\n

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Pijama Dessert origin.<\/h2>\n

Apparently, the creation of this dessert came from the hand of Paco Perellada<\/strong>, owner of the Restaurant 7 Portes<\/strong> in Barcelona<\/strong>, founded as a cafeteria in 1836.<\/p>\n

It was in the summer of 1951 when the restaurant’s customers, sailors from the VI American Fleet, ordered a “P\u00eache Melba<\/strong><\/em>” for dessert. This was a very famous dessert of Parisian origin from the end of the 19th century created by the French chef Auguste Escoffier<\/strong><\/em> to dedicate it to the Australian opera singer Nellie Melba<\/strong><\/em>. This one is composed by a peach in homemade syrup and ice cream decorated with icing sugar. Over time, the sugar was replaced by whipped cream. It is also usual to accompany it with a raspberry coulis.<\/p>\n

It was then that the owner’s imagination got to work. He wanted to please his regular customers and, after asking them what was in this dessert, he improvised a dessert. It consisted of ice cream, fruit in syrup, flan and whipped cream.<\/p>\n

It seems that the dessert was very much liked and they put it on the menu. They called it “pijmelba<\/strong>” and, by way of accommodating the language, it eventually became “pijama<\/strong><\/em>“. Eventually it became one of the star desserts in all tourist areas of Spain and even became a regular in all bars with a menu thanks to its easy preparation and wonderful result.<\/p>\n

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Making pijama dessert at home.<\/h2>\n

The truth is that making this dessert has no mystery… I think it’s one of the easiest things we can make after lifting the lid on a yogurt. That’s why, within the simplicity of it, we are going to try to do it at home making all the possible preparations.<\/p>\n

For me there are two elements that make the dessert much better if we make them at home; flan and ice cream<\/strong>. The result takes on a different colour if we spend a few minutes making these two recipes at home.<\/p>\n

The most traditional ice cream to make the pajama dessert is the vanilla-flavored one. But, in case you prefer another flavour, you just have to vary it. In the notes section I leave you some options, but on the blog you have a lot of ice cream recipes<\/a> that you can take a look at.<\/p>\n

On the other hand, we will see how to make homemade egg flan with a very simple recipe and impressive results. The result is a super-creamy and soft custard that melts on your palate after every spoonful. The only thing this preparation needs is 24 hours of rest in the fridge . But the wait is well worth it!<\/p>\n

If you want to go a little further, you can make the peach in syrup at home. Now it’s the middle of the season and we can prepare a lot of it to store and enjoy the rest of the year.<\/p>\n

The rest of the preparation is as simple as whipping cream and decorating. Well, and the best part, enjoy this great dessert \ud83d\ude09<\/p>\n