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Christmas pavlova trifle recipe
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Festive Christmas pavlova trifle - a showstopping delight that won't last long!
Ingredients:
  • 500ml thickened cream
  • 100g Vanilla Meringue Kisses
  • 100g Flavoured Meringue Kisses*
  • 375ml milk
  • 375ml thickened cream
  • 5 extra-large Free Range Egg yolks
  • ½ cup (110g) caster sugar
  • 20.00 gm cornflour
  • 30g unsalted butter, cubed, softened
  • 1 tsp vanilla bean paste or pure vanilla extract
  • 250g cherries, halved, pitted
  • 1 white peach, pitted, cut into 2cm wedges
  • 1 yellow peach, pitted, cut into 2cm wedges
  • 1 white nectarine, pitted, cut into 2cm wedges
  • 1 yellow nectarine, pitted, cut into 2cm wedges
  • 60ml lemon juice
  • 55g caster sugar
  • 250g raspberries
Instructions:
  • In a medium heavy saucepan, combine the milk and cream. Heat over medium heat, stirring occasionally, until it simmers.
  • In a large heatproof bowl, whisk together egg yolks, sugar, and ½ tsp sea salt flakes until very pale and light, about 3 minutes. Stir in cornflour, then slowly whisk in the hot milk mixture.
  • Pour the mixture back into a clean saucepan and cook over medium heat, whisking constantly, for 3 minutes until bubbles burst on the surface and the custard is thick and shiny. Take it off the heat and whisk in the butter and vanilla. Strain the custard through a fine mesh sieve into a shallow container and cover tightly with plastic wrap, pressing it onto the surface of the custard. Chill for 2 hours until cold and thick.
  • Prepare the macerated fruit by mixing cherries, peaches, nectarines, lemon juice, and sugar in a bowl until coated. Let it sit at room temperature, giving it an occasional toss, for 30 minutes or until juicy. Finally, gently stir in the raspberries.
  • Layer the cherry mixture, custard, whipped cream, and meringues in a 12-cup (3L) glass serving dish. Repeat the layering process with the remaining ingredients and chill the dessert for 30 minutes before serving.
  • Garnish the trifle with the leftover meringues before serving.

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