Pavlova Trifle
CustardWhipping Cream
Spoil your loved ones with a delicious pavlova trifle made with First Choice Custard.
Recipe Information
8
serves:
30 mins
prep time:
1 hr 30 mins
cook time:
easy
difficulty:
Ingredients:
For the mini pavlovas:
- 180 g egg whites
- 380 g castor sugar
- 2,5 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
Preparation method:
For the mini pavlovas:
- Preheat the oven to 100 °C. Line 2 baking sheets with a double layer of greased baking paper.
- Whisk the egg whites until stiff, but not dry.
- Add the castor sugar gradually while whisking, making sure it’s incorporated completely.
- Whisk until very stiff and shiny. Add the cream of tartar and vanilla.
- 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:
- 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:
- Whip the cream until thick and fold in the cold First Choice Custard.
To Assemble:
- 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.
- Repeat with another layer of biscuits, liqueur and custard cream.
- Top with the mini pavlovas and garnish with clementine’s, gooseberries and white chocolate shards.