Pavlova Trifle

DifficultyBeginner

Spoil your loved ones with a delicious pavlova trifle made with First Choice Custard.

Pavlova Trifle
Yields8 Servings
Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs
Ingredients
For the mini pavlovas:
 180 ml egg whites
 380 g castor sugar
 2.50 ml cream of tartar
 5 ml vanilla extract
For the clementine jelly:
 4 gelatin leaves, soaked in cold water for 5 minutes
 500 ml clementine juice
 80 ml castor sugar
 30 ml vanilla or citrus liqueur, optional
For the Custard cream:
 250 ml First Choice Custard, ice cold
 500 ml whipping cream
To finish:
 250 ml First Choice Custard
 50 ml vanilla or citrus liqueur (or use extra clementine juice)
 200 g boudoir biscuits
 150 g gooseberries
 4 clementines, peeled
 white chocolate shards for garnish
Directions
For the mini pavlovas:
1

Preheat the oven to 100 °C. Line 2 baking sheets with a double layer of greased baking paper.

2

Whisk the egg whites until stiff, but not dry.

3

Add the castor sugar gradually while whisking, making sure it’s incorporated completely.

4

Whisk until very stiff and shiny. Add the cream of tartar and vanilla.

5

Shape or pipe mini pavlovas on the baking trays and bake 1 ½ hours. Switch off the oven and leave until completely cool.

For the clementine jelly:
6

Heat the juice, castor sugar and add the soaked gelatin leaves. Stir to dissolve (not boil) and add the liqueur. Pour into the base of your serving dish and let it set in the fridge.

For the Custard cream:
7

Whip the cream until thick and fold in the cold First Choice Custard.

To Assemble:
8

Place a layer of the biscuits on top of the jelly and drizzle with the liqueur. Top with some clementine wedges and gooseberries and cover with a layer of the custard cream. Top with a layer of First Choice Custard.

9

Repeat with another layer of biscuits, liqueur and custard cream.

10

Top with the mini pavlovas and garnish with clementine’s, gooseberries and white chocolate shards.

CategoryCuisine

Ingredients

Ingredients
For the mini pavlovas:
 180 ml egg whites
 380 g castor sugar
 2.50 ml cream of tartar
 5 ml vanilla extract
For the clementine jelly:
 4 gelatin leaves, soaked in cold water for 5 minutes
 500 ml clementine juice
 80 ml castor sugar
 30 ml vanilla or citrus liqueur, optional
For the Custard cream:
 250 ml First Choice Custard, ice cold
 500 ml whipping cream
To finish:
 250 ml First Choice Custard
 50 ml vanilla or citrus liqueur (or use extra clementine juice)
 200 g boudoir biscuits
 150 g gooseberries
 4 clementines, peeled
 white chocolate shards for garnish

Directions

Directions
For the mini pavlovas:
1

Preheat the oven to 100 °C. Line 2 baking sheets with a double layer of greased baking paper.

2

Whisk the egg whites until stiff, but not dry.

3

Add the castor sugar gradually while whisking, making sure it’s incorporated completely.

4

Whisk until very stiff and shiny. Add the cream of tartar and vanilla.

5

Shape or pipe mini pavlovas on the baking trays and bake 1 ½ hours. Switch off the oven and leave until completely cool.

For the clementine jelly:
6

Heat the juice, castor sugar and add the soaked gelatin leaves. Stir to dissolve (not boil) and add the liqueur. Pour into the base of your serving dish and let it set in the fridge.

For the Custard cream:
7

Whip the cream until thick and fold in the cold First Choice Custard.

To Assemble:
8

Place a layer of the biscuits on top of the jelly and drizzle with the liqueur. Top with some clementine wedges and gooseberries and cover with a layer of the custard cream. Top with a layer of First Choice Custard.

9

Repeat with another layer of biscuits, liqueur and custard cream.

10

Top with the mini pavlovas and garnish with clementine’s, gooseberries and white chocolate shards.

Pavlova Trifle
IngredientsDirections