Christmas Pavlova Trifle

Christmas Pavlova Trifle

Ingredients:

2 cups (500ml) thickened cream, whipped to soft peaks
100 grams Coles Vanilla Meringue Kisses
100 grams Coles Flavoured Meringue Kisses.

Custard:
1 1/2 cups (375 ml) full cream 🥛 milk
1 1/2 cups (375 ml) thickened cream
5 extra large Coles Australia Free Range Egg yolks
1/2 cups (110 grams) caster sugar
2 tbs cornflour
30 grams unsalted butter, cubed, softened
1 tsp vanilla bean paste or pure vanilla extract

Macerated Fruit:
250 grams 🍒 cherries, halved, pitted
1 white 🍑 peach, pitted, cut into 2cm wedges
1 yellow 🍑 peach, pitted, cut into 2cm wedges
1 white necktarine,  pitted, cut into 2cm wedges
1 yellow necktarine, pitted, cut into 2cm wedges
1/4 cup (60ml) 🍋 lemon juice
1/4 cup (55grams) caster sugar
250 grams raspberries

Direction:

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 yolk, sugar, and 1/2 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 the 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 the surface of the custard. Chill for 2 hours or until cold and thickened.

4. To make the macerated fruits, in a bowl, toss the cherries, peaches, necktarines, lemon 🍋 juice and sugar to coat. Stand at room temperature, tossing occasionally, for 30mins or until juices form. Gently fold in the raspberries.

5. Spoon one-third of the cherry mxture 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 the remaining cherry mixture, custard, whipped cream and two-thirds of the remaining meringues.. Chill for 30mins.

6. Decorate the trifle with the remaining meringues to serve


Recipe from Coles Free Magazine Noevember 2019 issue