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How to Make Christmas Pavlova Trifle
Step 1: Make the Pavlova (Meringue)
- Preheat the oven: Set your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a circle (about 8 inches in diameter) on the paper to guide the shape of your meringue.
- Whip the egg whites: In a large, clean bowl, beat the egg whites on medium speed until soft peaks form. Once soft peaks have formed, gradually add the caster sugar a little at a time, continuing to beat on high until stiff peaks form. The mixture should be glossy and thick.
- Add cornstarch and vinegar: Gently fold in the cornstarch, vinegar, and vanilla extract. These ingredients will help stabilize the meringue and give it a light, crispy texture.
- Shape the meringue: Spoon the meringue mixture onto the prepared parchment paper, shaping it into a circle (or oval, if you prefer). Use the back of a spoon to create some texture and height around the edges.
- Bake the meringue: Bake the pavlova for about 1.5 hours, or until the meringue is dry and crisp to the touch. Turn off the oven and leave the meringue in the oven with the door ajar for at least 1 hour to cool slowly. This prevents cracking.
- Cool and set aside: Once cooled, carefully peel the meringue off the parchment paper and set it aside. You can break it into large pieces later when assembling the trifle.
Step 2: Make the Custard Layer
- Heat the milk and cream: In a medium saucepan, heat the milk and heavy cream over medium heat until it just starts to simmer. Stir occasionally to prevent it from burning.
- Whisk egg yolks and sugar: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
- Temper the egg yolks: Gradually pour a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Slowly add the egg mixture back into the saucepan with the rest of the milk.
- Cook the custard: Return the saucepan to the heat and cook the custard, whisking continuously, until it thickens and starts to bubble gently. Once thickened, remove from heat and stir in the vanilla extract. Let it cool to room temperature.
- Chill the custard: Transfer the custard to a bowl, cover with plastic wrap (directly on the surface to prevent a skin from forming), and chill in the fridge until ready to assemble the trifle.
Step 3: Whip the Cream
- Whip the cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip; you want the cream to be fluffy but not stiff.
Step 4: Assemble the Pavlova Trifle
- Layer the meringue: Break the cooled pavlova into large pieces and gently layer them at the bottom of a large trifle dish or glass bowl. The meringue will create the first crispy, airy layer of your trifle.
- Add the custard: Spoon a layer of the chilled custard over the meringue, spreading it out evenly.
- Add whipped cream: Add a generous layer of whipped cream over the custard, smoothing it into an even layer.
- Top with fresh fruit: Layer on the fresh fruit—strawberries, blueberries, kiwi, and pomegranate seeds—arranging them attractively on top. This not only adds flavor but also gives the trifle a festive pop of color.
- Repeat the layers: If you have the space in your trifle dish, repeat the layers of meringue, custard, whipped cream, and fruit until you reach the top. Make sure to finish with a layer of whipped cream and a beautiful arrangement of fresh fruit on top.
- Garnish and chill: Garnish the trifle with a few mint leaves for added color and flavor. Chill the trifle in the fridge for at least 2 hours before serving, to allow the flavors to meld and the meringue to soften slightly.
Tips for the Perfect Christmas Pavlova Trifle
- Use fresh fruit: The fruit is key to the freshness and vibrancy of the dessert. Stick to seasonal fruits like strawberries, kiwi, and pomegranate, but feel free to use any fresh fruit you love.
- Don’t overbake the meringue: The meringue should be crisp and light, but not browned or overly dry. A low and slow bake helps achieve the perfect texture.
- Make ahead: You can prepare the individual components of the trifle (meringue, custard, whipped cream, and fruit) ahead of time. Just assemble the trifle a few hours before serving for the freshest presentation.
- Customize the layers: If you want to add more layers of flavor, try adding a layer of sponge cake or ladyfingers soaked in a little rum or fruit juice for an extra depth of flavor.
Why You’ll Love Christmas Pavlova Trifle
This Christmas Pavlova Trifle is not only a treat for the eyes but also a delightful combination of textures and flavors. The crispy pavlova, creamy custard, fluffy whipped cream, and
juicy fruits create a dessert that is indulgent yet light—perfect for rounding off a festive holiday meal.
Whether you’re hosting or attending a holiday gathering, this trifle will be the highlight of your dessert table and will leave everyone asking for the recipe. It’s festive, beautiful, and guaranteed to impress your family and friends.
So, get ready to indulge in a dessert that’s as sweet and merry as the season itself. Merry Christmas, and happy baking!
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