This pavlova trifle is a beautiful dessert that’s perfect for sharing with family and friends. With layers of crisp meringue, creamy filling and fresh fruit, it brings together the best of a classic pavlova and a traditional trifle. Each spoonful has a lovely mix of textures, from the light, crunchy meringue to the smooth cream and juicy fruit. It’s an easy way to add something special to your dessert table, whether you’re hosting a family lunch, celebrating a special occasion or getting everyone together over the festive season. Best of all, it looks just as good as it tastes, making it a real centrepiece for any gathering. Prepare this layered pavlova dessert ahead of time and add the finishing touches just before serving for a dessert everyone will want a second helping of.
2 x 80g strawberry jelly sachets
500ml (2 cups) fresh cream, whipped
250ml (1 cup) vanilla custard
125ml (½ cup) lemon curd
1 freshly baked Food Lover’s Swiss roll, sliced
300g Food Lover’s fresh cherries
250g Food Lover’s strawberries, sliced
125g Food Lover’s blueberries
2 whole passion fruits
4-6 readymade meringues
Prepare the jelly according to packet instructions.
Once the jelly has set, get ready to assemble your trifle in a trifle serving dish.
Break the pavlovas into bite-sized chunks. Keep some larger pieces for texture and for decorating.
Mix the lemon curd and passion fruit together until combined.
In a large glass trifle bowl, layer in order: half the Swiss roll, jelly, fresh fruit, meringue, half the fresh cream, and the remaining Swiss roll. Refrigerate for 1–2 hours to let the flavours come together.
Top with remaining cream, fruit and pieces of meringue. Drizzle with the lemon curd mixture.
Chef’s tip:
Assemble close to serving time so the meringue doesn’t get soft. Use seasonal fruit for the best flavour.
