Smashed Pavlova Cherry Trifle
Smashed Pavlova Cherry Trifle is a delightful dessert that’s not just a treat for the taste buds but also a feast for the eyes. This harmonious blend of light and crispy pavlova, juicy cherries, and creamy layers brings a burst of flavor and texture in every spoonful. Perfect for gatherings or a special family meal, this dessert will surely impress your guests and leave them asking for more.
What You’ll Need for Smashed Pavlova Cherry Trifle
To get started with this delicious recipe, you’ll need the following ingredients:
- 6 extra-large egg whites
- 1 1/2 cups (300g) caster sugar
- 1 tsp white vinegar
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt flakes
- 2 tbsp cornflour (cornstarch)
- 300g cherries, halved and pitted
- 1/4 cup (50g) caster sugar
- 1/4 cup (60ml) lemon juice
- 1 tsp almond extract
- 250g raspberries
- 600ml thickened cream (heavy cream)
- 1/3 cup (80ml) amaretto liqueur (optional)
- 1/4 cup (30g) natural sliced almonds, toasted
Step-by-Step Smashed Pavlova Cherry Trifle Recipe
Follow these simple steps to create your delectable Smashed Pavlova Cherry Trifle:
- Preheat the oven to 150°C (300°F) and line a baking tray with baking paper.
- In a stand mixer, beat the egg whites until they become foamy. Gradually add in the caster sugar while continuing to beat, until firm, glossy peaks form.
- Add the vinegar, vanilla extract, and sea salt to the mixture. Gently fold in the cornflour with a spatula until well combined.
- Spoon dollops of the meringue onto the lined tray and spread them into an even layer.
- Bake for 1 1/2 hours at 105°C (220°F) or until the meringue is crisp on the outside and has a marshmallow-like texture inside. Leave the meringue to cool in the oven with the door slightly ajar.
- Once cooled, break the pavlova into large pieces for layering.
- In a bowl, toss the halved cherries with sugar, lemon juice, and almond extract. Then, gently fold in the raspberries.
- In another bowl, beat the thickened cream with amaretto until stiff peaks form.
- In a trifle dish, layer the broken pavlova pieces, followed by the cream mixture and the cherry-berry mixture. Sprinkle toasted almonds on top.
- Chill the trifle in the fridge for at least 30 minutes before serving.
How to Serve Smashed Pavlova Cherry Trifle
Serving your beautiful trifle is an occasion in itself! Here are a few ideas for plating and enjoying this delightful dessert:
- Layering: Serve each dish in clear glasses or bowls to showcase the beautiful layers of pavlova, cream, and fruit.
- Garnish: Add a sprig of mint on top or a dusting of icing sugar for an even more appealing presentation.
- Pairing: This trifle pairs wonderfully with a cup of tea or coffee after a hearty meal.
Expert Tips for Smashed Pavlova Cherry Trifle
- Freshness Matters: Use fresh cherries and raspberries for the best flavor. If they’re not in season, consider using frozen berries, just be sure to thaw and drain any excess water before using them.
- Make-Ahead: You can prepare the pavlova the day before and assemble the trifle just before serving to keep the layers fresh and intact.
- Flavor Variations: Feel free to switch up the fruits. Peaches or strawberries can also be fantastic alternatives, adding their unique sweetness to the trifle.
Smashed Pavlova Cherry Trifle: Frequently Asked Questions
Q: Can I use other fruits in this trifle?
A: Absolutely! This trifle is versatile. You can swap in your favorite fruits like strawberries, peaches, or blueberries for a different flavor experience.
Q: How long will the trifle last in the fridge?
A: The trifle is best eaten within 1-2 days. After that, the pavlova may start to lose its crispness.
Q: Is it possible to make this without amaretto?
A: Yes! If you prefer not to use liqueur, simply omit it, and the trifle will still be delicious.
Every bite of Smashed Pavlova Cherry Trifle is sure to win hearts, making it a beloved addition to your dessert repertoire. Give this recipe a try, and watch as it brings smiles to the faces of those you serve!
Smashed Pavlova Cherry Trifle
Ingredients
For the Pavlova
- 6 extra-large egg whites
- 1.5 cups caster sugar 300g
- 1 tsp white vinegar
- 0.5 tsp vanilla extract
- 0.25 tsp sea salt flakes
- 2 tbsp cornflour (cornstarch)
For the Fruit Mixture
- 300 g cherries, halved and pitted
- 0.25 cup caster sugar 50g
- 0.25 cup lemon juice 60ml
- 1 tsp almond extract
- 250 g raspberries
For the Cream Layer
- 600 ml thickened cream (heavy cream)
- 0.33 cup amaretto liqueur optional
For Garnish
- 0.25 cup natural sliced almonds, toasted
Instructions
Preparation
- Preheat the oven to 150°C (300°F) and line a baking tray with baking paper.
- In a stand mixer, beat the egg whites until foamy. Gradually add in the caster sugar while continuing to beat, until firm, glossy peaks form.
- Add the vinegar, vanilla extract, and sea salt to the mixture. Gently fold in the cornflour with a spatula until well combined.
- Spoon dollops of the meringue onto the lined tray and spread them into an even layer.
- Bake for 1 1/2 hours at 105°C (220°F) or until the meringue is crisp on the outside and has a marshmallow-like texture inside. Leave the meringue to cool in the oven with the door slightly ajar.
- Once cooled, break the pavlova into large pieces for layering.
Fruit Preparation
- In a bowl, toss the halved cherries with sugar, lemon juice, and almond extract. Then, gently fold in the raspberries.
Cream Preparation
- In another bowl, beat the thickened cream with amaretto until stiff peaks form.
Assembly
- In a trifle dish, layer the broken pavlova pieces, followed by the cream mixture and the cherry-berry mixture. Sprinkle toasted almonds on top.
- Chill the trifle in the fridge for at least 30 minutes before serving.
