After a twist on the traditional trifle? Curtis Stone’s Christmas Pavlova Trifle is a sensational combination of custard, fruit, cream and meringue, inspired by the classic pavlova. Full recipe www.coles.com.au/recipes-inspiration/recipes/curtis-stones-christmas-pavlova-trifle. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist kzread.info/head/PL8rYS6B-sVuKeKDdL3b3FsqEoilw8Nstl.
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.
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