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How to make Christmas pavlova trifle

Yield = 12
Prep time: 0:40
Cook time: 0:10
Total time: 0:50

Ingredients

  • 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
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (55g) caster sugar
  • 250g raspberries

Method

  • Step 1 To make the custard, place milk and cream in a medium heavy saucepan. Stirring occasionally, bring to a simmer over medium heat.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 6 Decorate the trifle with remaining meringues to serve.