Christmas Pavlova Trifle in a glass on a tea towel, surrounded by garnishing and cutlery.

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Christmas Pavlova Trifle
A Lambert Produce Recipe

Christmas Pavlova Trifle Recipe

Christmas Pavlova Trifle in a glass on a tea towel, surrounded by garnishing and cutlery.

Two Christmas classics combined into one delicious and fruity dessert.

Prep

Cooking

Serves

Ingredients

Cream and Meringue

  • 2 cups thickened cream, whipped until soft peaks form
  • 100g vanilla meringue
  • 100g flavored meringue

 

Custard

  • 1 ½ cups full cream milk
  • 1 ½ cups thickened cream
  • 5 egg yolks
  • ½ cup caster sugar
  • 2 tablespoons cornflour
  • 30g unsalted butter, cubed and softened
  • 1 teaspoon vanilla bean paste

 

Fruit

  • 250g cherries, pitted and halved
  • 1 white peach, pitted and cut into wedges
  • 1 yellow peach, pitted and cut into wedges
  • 1 white nectarine, pitted and cut into wedges
  • 1 yellow nectarine, pitted and cut into wedges
  • ¼ cup lemon juice
  • ¼ cup caster sugar
  • 250g raspberries

Method

1. First, make the custard by placing the milk and cream in a medium-sized heavy saucepan. Over medium heat, bring to a simmer while stirring occasionally.

2. Meanwhile, vigorously whisk the egg yolks, sugar, and ½ teaspoon sea salt flakes in a large heatproof bowl until very pale and light. Then, whisk the cornflour into the egg mixture. Gradually combine with the hot milk mixture.

3. Return the combined mixture to a clean saucepan. Cook over medium heat, whisking constantly, until a few bubbles burst on the surface and the custard becomes thick and glossy. Remove from heat and whisk in the butter and vanilla.

4. Strain the custard through a fine mesh sieve into a shallow container. Promptly cover with plastic wrap, pressing directly onto the surface of the custard. Chill the custard for 2 hours.

5. In a bowl, toss the cherries, peaches, nectarines, lemon juice, and sugar to coat. Let rest at room temperature, stirring occasionally, until juices form. Then, gently fold in the raspberries.

6. To assemble: Spoon ⅓ of the fruit mixture into a 3L glass serving dish. Top with ⅓ of the custard, followed by ⅓ of the whipped cream and ¼ of the meringues. Repeat this process until the serving dish is full. Chill for 30 minutes before serving. Enjoy!