Christmas Pavlova Trifle
The holidays are the perfect time to indulge in desserts that feel both festive and effortless, and this Christmas pavlova trifle is just that.
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Spatula
- Baking tray
- Parchment paper
- Large serving trifle bowl or glass dish
- Whisk
- Sieve (optional)
Ingredients
For the Meringue
- 4 large egg whites
- 1 cup 200g caster sugar
- 1 tsp white vinegar
- 2 tsp cornstarch
- 1 tsp vanilla extract
For the Whipped Cream
- 2 cups 480ml heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- For the Fruit Layers
- 1 cup fresh raspberries
- 1 cup fresh strawberries sliced
- 1 cup blueberries
- 1 kiwi peeled and sliced (optional, for a pop of color)
Optional Garnishes
- Chocolate shavings or curls
- Crushed pistachios
- Fresh mint leaves
Instructions
Step 1: Make the Meringue
- Preheat your oven to 250°F (120°C) and line a baking tray with parchment paper.
- In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add the caster sugar, one tablespoon at a time, while continuing to beat.
- Pro Tip: Beat until the meringue is glossy and stiff—when you lift the whisk, peaks should hold their shape.
- Gently fold in the vinegar, cornstarch, and vanilla extract using a spatula.
- Spoon or pipe the meringue into a large circle (or several small rounds) on the prepared tray.
- Bake for 1–1.5 hours until crisp on the outside. Turn off the oven and let the meringue cool inside to prevent cracking.
Step 2: Prepare the Whipped Cream
- Chill your mixing bowl and beaters in the fridge for 10–15 minutes—cold tools give the best whipped cream.
- Pour the heavy cream into the bowl and whip on medium speed.
- Gradually add powdered sugar and vanilla extract, continuing to whip until soft peaks form.
- Pro Tip: Don’t overwhip! Stop when the cream holds gentle peaks to keep it light and airy.
Step 3: Prep the Fruit
- Wash all berries thoroughly and pat dry.
- Slice the strawberries and kiwi evenly for beautiful, consistent layers.
- Set aside in small bowls for easy layering later.
Step 4: Assemble the Pavlova Trifle
- In a large trifle dish, start with a layer of crumbled meringue.
- Add a layer of whipped cream, spreading gently over the meringue.
- Sprinkle a layer of mixed berries over the cream.
- Repeat the layers until your dish is full, ending with a generous layer of whipped cream on top.
- Decorate with remaining berries, chocolate shavings, or a sprinkle of crushed pistachios for extra flair.
Step 5: Chill Before Serving
- Cover the trifle lightly with plastic wrap.
- Chill in the fridge for at least 1–2 hours to allow the flavors to meld together.
- Serve chilled for the perfect winter pavlova experience.
Notes
Nutritional Value (Per Serving, Approximate)
- Calories: 310 kcal
- Carbohydrates: 45g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 9g
- Cholesterol: 60mg
- Sodium: 40mg
- Fiber: 2g
- Sugar: 38g
- Calcium: 50mg
- Potassium: 120mg