Pavlova Style Trifle
Pavlova Style Trifle - Primal, Kid Friendly and Clean Eating
Is Christmas really Christmas if you don't have a trifle?
My memories of Christmas day nearly all involve a big bowl of trifle packed with lady finger biscuits, strawberry jelly, packet custard and heaps of dream topping. Very sweet memories but I do not really want to end my Christmas day with a chemical shit storm dessert. In New Zealand Christmas day is all about the sunshine, BBQ and Pavlova. As desserts go Pavlova is high up on the scale of excellent, it has lots of fresh fruit and is far less about the chemicals. So how do you marry fond memories with new traditions, the easy answer is you smash the two together and make the Pavlova Trifle!
This recipe is a little more labour intensive than most that I would usually post, but this recipe is for a special occasion it is not something that I would be making on a Monday night.
If you are looking for a light, fresh and fruity dessert this Christmas I can highly recommend making the Pavlova Trifle.
Homemade Fruit Jelly
1 cup fresh fruit
Take the 6 glasses to build the trifle in.
In each glass layer up the ingredients starting with the fresh fruit, then the jelly, followed by the custard and topped off with the meringues.
Chill before serving.
300ml double cream
In a pan gently heat the milk, cream, honey, and vanilla stirring until all of the honey is dissolved.
In a bowl beat the eggs until smooth, add 3tbs of the milk mix to the eggs and whisk in.
Slowly whisk the remaining mixture into the eggs, when combined return to the heat to thicken.
Pour the custard into a bowl and set it in the fridge to cool completely.
Homemade fruit jelly
2 cup fruit
1/4 cup water
1/4 tsp. honey
2 tbsp. gelatin
Pour the fruit into a saucepan with the water and honey.
Turn the heat to medium and let it simmer until the fruit starts to break down.
Transfer the fruit to a blender and blitz until you get a smooth puree. If the puree is very thick, you can add a little more water.
Bloom the gelatin as the instructions dictate, this may differ between brands.
Add the bloomed gelatin to the blender and blitz again.
Pour the puree into a mould, ice cube tray or bowl
Put the jelly in the fridge overnight to set.
3 large egg whites
½ tsp. apple cider vinegar
3tbsp. stevia powdered
¼ tsp. vanilla powder
Preheat to 135 degrees C / 275 degrees F.
Crack the eggs and separate the egg whites from the yolks*.
Place the egg whites into a large, clean bowl or a mixer.
Using an electric whisk start to beat the egg whites, use a medium speed setting on the whisk. Beat the whites until they become foamy.
Whisk in the apple cider vinegar.
Add the stevia one tablespoon at a time, then whisk in the vanilla powder.
Keep beating the egg whites until they are stiff peaks and they look glossy.
Line a baking sheet with baking paper.
You can use a spoon to put the whites onto the baking sheet; alternatively, you can use a piping bag to create shaped meringues.
Bake at 135 degrees C / 275 degrees F for 15 minutes.
After 15 minutes turn down the temperature of the oven to 100 degrees C / 210 degrees F and cook for another hour.
After an hour, turn the oven off and keep the meringues in for another 2 hours.
When the oven has cooled completely, remove the meringues and put them into an airtight container.
You can store the meringues at room temperature until you need them.
*keep the yolks, you can add them to your homemade mayo to make it more creamy