This glorious trifle has a secret
This glorious trifle by Abigail Donnelly makes excellent and liberal use of in-season stone fruit and berries – not to mention feather-light meringues.
Pavlova Trifle
- Preparation: 30 minutes, plus overnight standing time
- Baking: 2 hours
Ingredients:
- 8 free range egg whites , at room temperature
- 350 g castor sugar
- 1 x 360 g blueberries punnet
- 3 T maple syrup
- 2 T lemon juice
- ¼ cup brandy, sherry or Cointreau
- 4 nectarines, thinly sliced
- 160 g raspberries
- 2 cups cream, whipped
- Icing sugar, for dusting
Method:
- Preheat the oven to 120°C. Beat the egg whites until frothy, then gradually add the sugar and beat until stiff.
- Place dollops of egg-white mixture onto a tray lined with greaseproof paper, then bake for 2 hours. Turn off the oven and leave overnight.
- Place the blueberries and maple syrup in a pan and cook gently for 5 minutes. Add the lemon juice and brandy.
- To assemble, layer the meringues, fruit and cream in a trifle bowl, crushing the meringues slightly.
- Dust with icing sugar. You can push the layers down with a spoon or keep them loose as we did.
Cook’s note: Use Woolworths Cocoa or Salted Caramel Meringues if you prefer.
(Serves 8)
Not so big on cooking?