Introduction

This Christmas Pavlova Trifle Delight combines the light crunch of meringue with creamy custard and fresh fruit for a truly indulgent festive treat. Layers of luscious whipped cream and vibrant cherries, peaches, and nectarines make it as beautiful as it is delicious. Perfect for sharing at holiday gatherings.

A clear glass dessert bowl on a short stem displays a layered trifle with four distinct layers: the bottom layer is a light golden crumbly texture, followed by a thick white creamy layer. Above this, a glossy deep red berry jelly with visible fruit pieces is topped with dollops of white whipped cream circling the edge. The topmost layer is a mix of blackberries and bright red cherries, dusted with powdered sugar, sitting in a mound in the center. The bowl sits on a white marbled surface with blurred warm yellow and red lights in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups thickened cream (whipped to soft peaks)

1.5 cups full cream milk

5 large extra-large egg yolks (from Coles Free Range Eggs)

0.5 cups caster sugar

2 tbsp cornflour

30 g unsalted butter (cubed and softened)

1 tsp vanilla bean paste or pure vanilla extract

250 g cherries (halved and pitted)

1 white and yellow peach (pitted and cut into wedges)

1 white and yellow nectarine (pitted and sliced)

0.25 cups lemon juice

0.25 cups caster sugar (to enhance the flavor of the fruits)

250 g raspberries

100 g Coles Vanilla Meringue Kisses

100 g Coles Flavoured Meringue Kisses

Instructions

Step 1: Place the milk and cream into a medium heavy saucepan. Stir occasionally and gently bring to a simmer over medium heat until warm and fragrant.

Step 2: In a large heatproof bowl, whisk together the egg yolks, caster sugar, and ½ teaspoon sea salt flakes vigorously for about 3 minutes until pale and fluffy.

Step 3: Gradually whisk the hot milk mixture into the egg mixture to combine smoothly. Return the mixture to a clean saucepan and cook over medium heat, whisking constantly for 3 minutes until thickened.

Step 4: Remove the custard from heat. Whisk in the softened butter and vanilla extract or paste. Strain through a fine mesh sieve into a shallow container, cover, and chill for 2 hours until set.

Step 5: In a separate bowl, toss the cherries, peach, nectarine, lemon juice, and 0.25 cups caster sugar. Let sit at room temperature for 30 minutes, then gently fold in the raspberries.

Step 6: To assemble, spoon one-third of the fruit mixture into a glass serving dish. Add one-third of the custard, then spread a layer of whipped cream, followed by a quarter of the meringue kisses. Repeat these layers two more times.

Step 7: Finish by decorating the top with the remaining meringue kisses. Chill the assembled trifle for 30 minutes before serving to allow the flavors to meld.

Tips & Variations

Substitute the mixed stone fruits with your favorite seasonal berries or tropical fruits for a different flavor profile.

If you prefer a lighter custard, use low-fat milk but keep the cream as is for richness.

Make the custard a day ahead to save time and enhance its flavor as it chills.

For extra crunch, toast the meringue kisses lightly in the oven before layering.

FAQs

Can I use store-bought custard instead of making my own?

Yes, you can use high-quality store-bought custard for convenience. However, homemade custard will give a richer and fresher flavor to the trifle.

What can I do if I don’t have vanilla bean paste?

Pure vanilla extract is an excellent substitute and can be used in an equal amount for the same aromatic effect.

Dessert

Irresistibly Indulgent Christmas Pavlova Trifle Delight Recipe