Write For Us

Curtis Stone's Christmas Pavlova Trifle

E-Commerce Solutions SEO Solutions Marketing Solutions
353 Views

  • Thanks! Share it with your friends!

    You disliked this video. Thanks for the feedback!

lily
Published
After a twist on the traditional trifle? Curtis Stone’s Christmas Pavlova Trifle (RECIPE BELOW) is a sensational combination of custard, fruit, cream and meringue, inspired by the classic pav.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends:
Curtis Stone’s Christmas Pavlova Trifle
Serves 12 Prep 40 mins (+ 2½ hours chilling time)
Cooking 10 mins
2 cups (500ml) thickened cream, whipped to soft peaks
100g Coles Vanilla Meringue Kisses
100g Coles Flavoured Meringue Kisses*
Custard
1½ cups (375ml) full cream milk
1½ cups (375ml) thickened cream
5 extra-large Coles Australian Free Range Egg yolks†
½ cup (110g) caster sugar
2 tbs cornflour
30g unsalted butter, cubed, softened
1 tsp vanilla bean paste or pure vanilla extract
Macerated fruit
250g cherries, halved, pitted
1 white peach, pitted, cut into 2cm wedges
1 yellow peach, pitted, cut into 2cm wedges
1 white nectarine, pitted, cut into 2cm wedges
1 yellow nectarine, pitted, cut into 2cm wedges
¼ cup (60ml) lemon juice
¼ cup (55g) caster sugar
250g raspberries
1 To make the custard, place milk and cream in a medium heavy saucepan. Stirring occasionally, bring to a simmer over medium heat.
2 Meanwhile, in a large heatproof bowl, vigorously whisk egg yolks, sugar and ½ tsp sea salt flakes for 3 mins or until very pale and light. Whisk the cornflour into the egg mixture, then gradually whisk in the hot milk mixture.
3 Return mixture to a clean saucepan. Cook, whisking constantly, over medium heat for 3 mins or until a few bubbles burst on the surface and custard is thick and glossy. Remove from heat and whisk in the butter and vanilla. Strain the custard through a fine mesh sieve into a shallow container. Quickly cover with plastic wrap, pressing directly onto surface of custard. Chill for 2 hours or until cold and thickened.
4 To make the macerated fruit, in a bowl, toss the cherries, peaches, nectarines, lemon juice and sugar to coat. Stand at room temperature, tossing occasionally, for 30 mins or until juices form. Gently fold in the raspberries.
5 Spoon one-third of the cherry mixture into a 12-cup (3L) glass serving dish. Top with one-third of the custard, one-third of the whipped cream and one-quarter of the meringues. Repeat with remaining cherry mixture, custard, whipped cream and two-thirds of the remaining meringues. Chill for 30 mins.
6 Decorate the trifle with remaining meringues to serve.
Want more Christmas recipes? Check out our Christmas Entertaining Ideas playlist , which includes:
Easter-Ever Ice Cream Mint Bombe:
Dairy-Free Mini Raw Mango Cheesecakes:
How to make a Christmas fruitcake:
How to make big batch cocktails:
Category
Food
Sign in or sign up to post comments.
Be the first to comment