This Easy Trifle Recipe is a holiday and summertime 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. This isn't a boring trifle recipe, and easier to make!
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 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. I use 3-4 large mangoes for this recipe.
How to Make this Easy Trifle Recipe
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. So don't make the meringues, buy them to save time!
Prepare all your ingredients in advance, then you are ready to build your trifle. You will need a glass trifle bowl. If you don't have one, you can use a glass salad bowl, because you want to be able to see all the layers.
Firstly, I start with the fruit, because you marinate it (toss it) in Grand Marnier for extra flavor. My wife has been making this dessert for over 20 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.
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. If you can't find passionfruit, as it can be hard to find in North America, you unfortunately have to skip it.
Using a mixer, whip the cream and icing sugar together until peaks form. Carefully fold in the vanilla bean yogurt, but be gentle! You don't want to lose the fluffiness of the mix.
Meringue nests are crunchier than a regular Pavlova base, providing a great contrast with the fruit, cream and yogurt. It's easy to buy them, and then crunch them up with your hands as you layer your trifle.
Finally, grate some white chocolate and the zest of an orange, and carefully mix them together. Use a spoon, because if you mix with your hands, the chocolate will start to melt and stick to your hands.
How to Layer a Meringue Trifle
Now you just layer your ingredients. Start with a layer of strawberries, add a layer of crushed meringues, and cover with the yogurt cream mixture. Repeat using mangoes, meringue and cream again, sprinkling with the white chocolate orange.
I love how the mixture of silky Vanilla Bean yogurt and whipped cream tastes with the fruit and crunchy meringue. Can Pavlova Trifle be made in advance? The downfall of this recipe is that it can't be made in advance as it gets soggy. You want to keep the crunchiness of the meringue nests. The good news is that it's easy to make, allowing time for the meal to digest!
Who needs the same old dessert? Try something a little bit different this year, everyone will love this Easy Trifle Recipe. 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 trifle recipe, a modern trifle, without the boring stuff! Meringue, cream, passionfruit, mangoes and strawberries, topped with white chocolate - heaven in a bowl! A holiday favorite - 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.