Christmas Pavlova Trifle

ByCole Matthews
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Why Make This Recipe

Christmas Pavlova Trifle is a delightful dessert that brings joy to any festive table. It combines the lightness of pavlova with rich whipped cream, smooth custard, and fresh berries. This trifle makes for an eye-catching dessert that looks beautiful and tastes amazing. It’s perfect for sharing with family and friends during the holiday season.

How to Make Christmas Pavlova Trifle

Ingredients:

  • Pavlova base
  • Whipped cream
  • Mixed berries (e.g., strawberries, raspberries, blueberries)
  • Custard
  • Mint leaves (for garnish)

Directions:

  1. Prepare the pavlova base by whipping egg whites and sugar until stiff peaks form. Bake until crisp.
  2. In a bowl, layer pieces of the pavlova base, followed by a layer of whipped cream.
  3. Add a layer of custard, then a layer of mixed berries.
  4. Repeat the layers until all ingredients are used, finishing with whipped cream and berries on top.
  5. Garnish with fresh mint leaves and serve chilled.

How to Serve Christmas Pavlova Trifle

Serve the trifle in clear glass bowls or cups to show off the beautiful layers. It’s best to make this dessert a few hours before serving, allowing the flavors to blend. Just before serving, add a few extra berries and mint leaves on top for a lovely touch.

How to Store Christmas Pavlova Trifle

If there are any leftovers, you can store the trifle in the refrigerator. Cover it well to keep it fresh. However, the pavlova may get soft over time due to the moisture, so it’s best enjoyed within a day or two.

Tips to Make Christmas Pavlova Trifle

  • Make sure the egg whites are at room temperature for better whipping.
  • Use a clean bowl when whipping egg whites to ensure the best results.
  • Layering ingredients carefully helps maintain the structure and makes for a prettier presentation.
  • Feel free to use any of your favorite berries or seasonal fruits.

Variation

You can customize the trifle by adding chocolate pieces or using flavored whipped cream. For a different twist, try adding a layer of gingerbread cookies or spiced cake for extra warmth during the holidays.

FAQs

Q: Can I make the pavlova base in advance?
A: Yes, you can make the pavlova base a day ahead. Just store it in an airtight container to keep it crisp.

Q: What kind of berries are best for this trifle?
A: Fresh strawberries, raspberries, and blueberries work great. You can also use blackberries or any other favorite berries.

Q: Is there a way to make this recipe gluten-free?
A: Yes! The pavlova is naturally gluten-free since it uses egg whites and sugar. Just ensure that any other ingredients used, like custard, are gluten-free as well.

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Christmas Pavlova Trifle

  • Author: admin
  • Total Time: 90 minutes
  • Yield: 8 servings
  • Diet: Gluten-Free, Vegetarian
Print Recipe

Description

A delightful holiday dessert combining pavlova, whipped cream, custard, and fresh berries, perfect for sharing.

Ingredients

  • Pavlova base
  • Whipped cream
  • Mixed berries (e.g., strawberries, raspberries, blueberries)
  • Custard
  • Mint leaves (for garnish)

Instructions

  1. Prepare the pavlova base by whipping egg whites and sugar until stiff peaks form. Bake until crisp.
  2. In a bowl, layer pieces of the pavlova base, followed by a layer of whipped cream.
  3. Add a layer of custard, then a layer of mixed berries.
  4. Repeat the layers until all ingredients are used, finishing with whipped cream and berries on top.
  5. Garnish with fresh mint leaves and serve chilled.

Notes

Best made a few hours before serving to allow the flavors to blend. Store leftovers in the refrigerator, but enjoy within a day or two.

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Layering
  • Cuisine: Australian

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 25g
  • Sodium: 50mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 40mg

Keywords: trifle, pavlova, dessert, Christmas, holiday, berries

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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