This Easy Pavlova Trifle Recipe is a holiday favorite around our home. My wife has been making this delicious treat for almost 20 years now. It uses elements of a traditional Pavlova dessert, but it’s easier and quicker to make. I’m not sure of a Christmas without this easy dessert.
Trifle dessert is an English invention, with cream, custard and sponge, dating back to the 1500’s. When I think if trifle desserts, I think of an old fashioned dessert, still stuck in the 1970’s, and not the good kind of 1970’s! This Easy Pavlova Trifle recipe takes the best of both desserts, and combines it together into an easy to make delicious dessert.
What is Pavlova?
Pavlova is a meringue desert topped with cream and fruit, named after the famous Russian prima ballerina Anna Pavlova. The dessert is believed to have been created in her honour during her tour of Australia and New Zealand in the 1920’s. It’s hotly debated if Pavlova is an Australian dessert or a New Zealand invention and is claimed by both countries.
Pavlova is a baked Meringue topped with fresh fruit, usually strawberries, passionfruit, kiwi, mangoes and cream. I made a festive Pavlova Wreath topped with raspberries and blueberries which looked amazing. Compared to a traditional Pavlova, trifle recipe will save you so much time.
How to Make a Meringue Trifle
A great thing about living in Australia is the availability of meringues available to be bought in a grocery store. When we lived in Canada, we baked the Pavlovas from scratch, which doesn’t make for a quick and easy dessert. But what I discovered is that smaller meringue nests are commonly sold in grocery stores everywhere, ready to go when making quick desserts. They are now sold around the world in most grocery stores.
Meringue nests are crunchier than a regular Pavlova base, providing a great contrast with the fruit, cream and yogurt. I love how the mixture of silky Vanilla Bean yogurt and cream tastes with the fruit and crunchy meringue. My wife has been making this dessert for over 15 years and it’s so tasty. She says if you don’t have Grand Marnier, just squeeze 2 tablespoons of orange juice from the orange you are going to zest into the strawberries instead. Don’t overdo the orange, you only need a slight hint of flavour, the orange zest will do the rest.
Passionfruit and Pavlovas are synonymous, but can be hard and expensive to find. They sell canned passionfruit here in Australia, and you can find it on Amazon. The other key fruit is the fresh mangoes. The downfall of this recipe is that it can’t be made in advance as it gets soggy. The good news is that it’s easy to make, allowing time for the meal to digest!
How to Cut a Mango
Growing up in Canada, I never knew how to cut mangoes. There is an easy way to cut mangoes into cubes. I use a mango slicer to slice the mango cheeks away from the seed, then slice the pieces like a long Tic Tac Toe board or crosshatched. Invert the mango cheek and remove perfectly cut cubes. It’s a time saver and less messy. If you don’t have the mango slicer, it works the same way still. Slice off the sides of the mango. Cut along the sides of the pit to remove the rest of the mango from the pit. Follow the same process by cutting the mango pieces into small squares and invert.
Who needs the same old dessert? For something a little bit different this year, everyone will love this Easy Pavlova Trifle Recipe a try. A bit of tropical sweetness to your holiday table, plus it’s so easy to make. An Australian Christmas classic re-imagined. Bon Appetit! Приятного аппетита!
Easy Pavlova Trifle Recipe
Super easy to make, a modern trifle, without the boring stuff! Meringue, cream, passionfruit, mangoes and strawberries, topped with white chocolate - heaven in a bowl! A favorite at Christmas holidays and Thanksgiving - Easy Pavlova Trifle Recipe
- 1 lb /500g strawberries, sliced
- 3 cups whipping cream
- 6 tablespoons icing sugar
- 170 g can of passionfruit pulp
- 2 tablespoons Grand Marnier optional
- 3 - 4 mangoes cubed
- 3 cups Vanilla Bean Yogurt
- 20 meringue nests crushed into small chunks
- white chocolate for testing
- 1 orange for zesting
Mix the strawberries, passionfruit and Grand Marnier in a bowl. Set aside to marinate together.
Beat the whipping cream and 6 tablespoons icing sugar until peaks form.
Carefully fold in the Vanilla Bean yogurt into the whipped cream. Mix carefully maintaining the 'fluffiness' of the whipped cream.
Using a large glass trifle bowl, layer the strawberries, followed by a layer of crushed meringue (using half). Then layer with half of the Vanilla Bean cream.
Repeat with a second layer of sliced mango, meringues and cream.
Grate white chocolate and orange zest. Mix them together in a bowl and sprinkle the top of the Pavlova trifle before serving. Serve immediately.
If you don't have mangoes, you can substitute with a few sliced bananas. Keep the white chocolate refrigerated until you are ready to grate, this will make it easier to grate. The white chocolate zest will melt when you mix it with the orange zest, so mix it quickly not allowing it to clump together. Remember to serve immediately, or the dessert will go soggy.