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Peach and almond pavlova trifle recipe
Peach and almond pavlova trifle recipe
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Prep Time:
60 minutes
Cook Time:
100 minutes
Total Time:
160 minutes
Peach Melba Christmas Pavlova Trifle: A decadent fusion dessert.
Ingredients:
  • 375ml (1 1/2 cups) peach-flavoured sparkling drink or juice
  • 2 x 85g pkt Unflavoured Jelly Crystals
  • 500ml (2 cups) thickened cream
  • 300ml ctn double cream
  • 225g bought rectangular unfilled sponge cake, cut into 3cm pieces
  • 1 yellow peach, cut into 1.5cm pieces
  • 80ml (1/3 cup) amaretto liqueur
  • 250g fresh raspberries
  • Natural sliced almonds, toasted, to serve
  • 5 egg whites, at room temperature
  • 270g (1 1/4 cups) caster sugar
  • 100g (1 cup) almond meal
  • 0.63 gm cream of tartar
  • 2 yellow peaches
  • 430g (2 cups) caster sugar
  • 2.00 tsp vanilla bean paste
  • 250ml (1 cup) thickened cream
  • 250ml (1 cup) milk
  • 4 egg yolks
  • 70g (1/3 cup) caster sugar
  • 15.00 gm cornflour
Instructions:
  • Preheat your oven to 120C (100C fan forced). Line 2 large baking trays with baking paper and draw three 16cm circles on the paper (2 on one sheet and 1 on the other sheet), then place the paper ink-side down on the trays.
  • Use electric beaters with the whisk attachment to whip egg whites in a clean, dry bowl until soft peaks form. Slowly add sugar, one tablespoon at a time, until dissolved and the mixture is thick and glossy. Gently fold in almond meal and cream of tartar with a large metal spoon until well mixed.
  • Fill the piping bag with the mixture using a 1.5cm nozzle. Pipe meringue in a spiral pattern starting from the center onto the marked circles on the paper. Bake for 1 hour, then turn off the oven and let the meringues cool completely with the oven door closed.
  • Heat peach drink in a saucepan until almost boiling, then remove from heat. Stir in jelly crystals until fully dissolved. Transfer to a 12 x 17cm container and chill in the fridge for 3 hours until set.
  • Prepare the peaches by making a small cross at the base of each one. Combine sugar, vanilla, and 1L (4 cups) water in a large saucepan over low heat. Stir and cook for 5 minutes until the sugar dissolves. Increase heat to medium and bring to a gentle simmer. Add peaches and cover with a piece of baking paper, pressing lightly to keep them submerged. Cook for 5 minutes until they begin to soften. Using a slotted spoon, transfer the peaches to a bowl. Increase heat to high and bring the poaching liquid to a boil. Uncover and boil for 15 minutes until the liquid reduces by half. Peel the peaches with a knife, cut each one into 8 wedges, and place them in a bowl with the reduced poaching liquid.
  • In a small saucepan, gently heat thickened cream, milk, and vanilla over medium heat for 2-3 minutes until warm (avoid boiling). Remove from heat.
  • Combine egg yolks, sugar, and cornflour until smooth in a heatproof bowl. Gradually whisk in hot milk mixture. Transfer back to pan, cook over low heat for 5-10 minutes until thickened, stirring constantly. Be careful not to let it boil. Chill custard in the fridge with plastic wrap directly on the surface.
  • In a bowl, use electric beaters to whip together thickened cream and double cream until soft peaks form. Then, cut the jelly into 2.5cm cubes.
  • - In a 3.5L (14 cups) 20cm round trifle bowl, layer cake and fresh peach pieces. - Mix amaretto and 60ml (1⁄4 cup) poaching liquid in a small jug, then pour it over the cake. - Place a meringue disc on top and spoon one-third of the cream mixture over it. - Add jelly and half of the raspberries, then another meringue disc. - Spread custard over the meringue smoothly and top with the final meringue disc. - Finish by topping with the remaining cream mixture, poached peach wedges, almonds, and remaining raspberries. - Before serving, drizzle a bit of the remaining poaching liquid over the trifle.

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