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Smashed pavlova cherry trifle recipe
Smashed pavlova cherry trifle recipe
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Prep Time:
60 minutes
Cook Time:
90 minutes
Total Time:
150 minutes
Elevate an Australian classic with our holiday cherry trifle pavlova twist.
Ingredients:
  • 6 extra-large Free Range Egg whites, room temperature
  • 330g caster sugar
  • 1 tsp white vinegar
  • 2.20 gm vanilla extract
  • 0.60 gm sea salt flakes
  • 20.00 gm cornflour
  • 300g cherries, halved, pitted
  • 55g caster sugar
  • 60ml lemon juice
  • 1 tsp almond extract
  • 250g raspberries
  • 600ml thickened cream
  • 80ml amaretto
  • 20g almond
Instructions:
  • Preheat your oven to 150°C (130°C fan-forced) and place a rack in the center. Line a 33cm x 45cm rimmed baking tray with baking paper.
  • Using a stand mixer with the whisk attachment, beat egg whites until foamy. Slowly add sugar, beating until stiff glossy peaks form. Mix in vinegar, vanilla, and salt. Sift cornflour over the meringue and gently fold in.
  • Drop 8 generous spoonfuls of meringue onto the tray using a large metal spoon. Carefully spread the meringue into a smooth layer with an offset spatula or palette knife.
  • Bake the meringue in a preheated oven at 105°C (85°C fan-forced) for 1 1/2 hours until crispy on the outside with a soft, marshmallow-like center. Turn off the oven, prop the door open with a wooden spoon, and let the meringue cool inside for 30 mins before removing to cool completely.
  • Carefully slide a palette knife around the edges of the pavlova to release it from the parchment paper. Then, place another baking tray on top, flip it over, and carefully peel off the paper. Flip it back onto the original tray. Finally, gently break the pavlova into large pieces starting from a corner.
  • Combine cherries, sugar, lemon juice, and almond extract in a large bowl until well-coated. Allow to sit at room temperature, stirring occasionally, for 30 minutes until juices are released. Carefully mix in the raspberries.
  • Whip cream and amaretto in a large bowl with an electric mixer until stiff peaks form.
  • Place a layer of pavlova pieces at the bottom of a trifle dish. Add generous dollops of cream mixture and spoonfuls of cherry mixture. Sprinkle with almonds. Repeat layering with the rest of pavlova, cream mixture, cherry mixture, and almonds. Refrigerate for 30 minutes before serving.

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