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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! Favourite at Christmas holidays and Thanksgiving - Easy Pavlova Trifle Recipe

Easy Strawberry Mango Pavlova Trifle

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! Favourite at Christmas holidays and Thanksgiving - Easy Pavlova Trifle Recipe
Course Dessert
Cuisine Australian
Author PetersFoodAdventures

Ingredients

  • 500 g 1lb 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

Instructions

  1. Mix the strawberries, passionfruit and Grand Marnier in a bowl. Set aside to marinate together.
  2. Beat the whipping cream and 6 tablespoons icing sugar until peaks form.
  3. Carefully fold in the Vanilla Bean yogurt into the whipped cream. Mix carefully maintaining the 'fluffiness' of the whipped cream.
  4. Using a large glass trifle bowl, layer the strawberries, followed by a row of meringue and then covered with a row of Vanilla Bean cream.
  5. Repeat with a second layer of sliced mango, meringues and cream.
  6. Grate white chocolate and orange zest. Mix them together in a bowl and sprinkle the top of the Pavlova trifle before serving. Serve immediately.

Recipe Notes

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.