Christmas Pavlova Trifle
This Christmas pavlova trifle is a festive and delicious showstopper! With layers of custard, whipped cream, macerated fruits, and meringue kisses, its the perfect centerpiece for your holiday dessert table.
Ingredients:
For the Custard:
1 cups 375ml full cream milk 拏
1 cups 375ml thickened cream 拏
5 extra-large egg yolks 讀
cup 110g caster sugar
2 tbsp cornflour
30g unsalted butter, cubed, softened 杻
1 tsp vanilla bean paste or pure vanilla extract
For the Macerated Fruit:
250g cherries, halved, pitted
1 white peach, pitted, cut into wedges
1 yellow peach, pitted, cut into wedges
1 white nectarine, pitted, cut into wedges
1 yellow nectarine, pitted, cut into wedges
cup 60ml lemon juice
cup 55g caster sugar
250g raspberries
For Assembly:
2 cups 500ml thickened cream, whipped to soft peaks 拏
100g vanilla meringue kisses
100g flavored meringue kisses
Method:
Step 1: Make the Custard 1 In a saucepan, heat the milk and cream over medium heat, stirring occasionally, until it simmers.
2 In a separate bowl, whisk together egg yolks, sugar, and tsp sea salt until pale and light about 3 minutes.
3 Whisk in the cornflour, then gradually add the hot milk mixture to the egg mixture, whisking continuously.
4 Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thick and glossy about 3 minutes.
5 Remove from heat, whisk in butter and vanilla, and strain the custard through a fine sieve. Cover with plastic wrap, pressing it directly onto the surface of the custard, and refrigerate for 2 hours or until thickened.
Step 2: Macerate the Fruit 1 Toss cherries, peaches, nectarines, lemon juice, and sugar in a bowl to coat. Let sit at room temperature for 30 minutes, stirring occasionally, until juices form.
2 Gently fold in the raspberries.
Step 3: Assemble the Trifle 1 Spoon one-third of the macerated fruit into a 12-cup 3L glass serving dish.
2 Layer with one-third of the custard, one-third of the whipped cream, and one-quarter of the meringues.
3 Repeat the layers with the remaining fruit, custard, whipped cream, and two-thirds of the meringues.
Step 4: Chill and Decorate 1 Refrigerate the trifle for 30 minutes before serving.
2 Decorate the top with the remaining meringues.
Serves: 12
Prep Time: 40 minutes
Cook Time: 10 minutes
Chill Time: 2.5 hours
This trifle combines all the best holiday flavors with the irresistible texture of meringue and cream. Enjoy!