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Home  >  Inspire & Create  >  Christmas  >  Curtis Stone’s Christmas Pavlova Trifle


Curtis Stone’s Christmas Pavlova Trifle


40 mins (+ 2½ hours chilling time)


10 mins





Curtis Stone’s Christmas Pavlova Trifle


  • 2 cups (500ml) thickened cream, whipped to soft peaks
  • 100g Coles Vanilla Meringue Kisses
  • 100g Coles Flavoured Meringue Kisses
  • 1½ cups (375ml) full cream milk
  • 1½ cups (375ml) thickened cream
  • 5 extra-large Coles Australian Free Range Egg yolks
  • ½ cup (110g) caster sugar
  • 2 tbs cornflour
  • 30g unsalted butter, cubed, softened
  • 1 tsp vanilla bean paste or pure vanilla extract
Macerated fruit
  • 250g cherries, halved, pitted
  • 1 white peach, pitted, cut into 2cm wedges
  • 1 yellow peach, pitted, cut into 2cm wedges
  • 1 white nectarine, pitted, cut into 2cm wedges
  • 1 yellow nectarine, pitted, cut into 2cm wedges
  • ¼ cup (60ml) lemon juice
  • ¼ cup (55g) caster sugar
  • 250g raspberries


  1. To make the custard, place milk and cream in a medium heavy saucepan. Stirring occasionally, bring to a simmer over medium heat.
  2. Meanwhile, in a large heatproof bowl, vigorously whisk egg yolks, sugar and ½ tsp sea salt flakes for 3 mins or until very pale and light. Whisk the cornflour into the egg mixture, then gradually whisk in the hot milk mixture.
  3. Return mixture to a clean saucepan. Cook, whisking constantly, over medium heat for 3 mins or until a few bubbles burst on the surface and custard is thick and glossy. Remove from heat and whisk in the butter and vanilla. Strain the custard through a fine mesh sieve into a shallow container. Quickly cover with plastic wrap, pressing directly onto surface of custard. Chill for 2 hours or until cold and thickened.
  4. To make the macerated fruit, in a bowl, toss the cherries, peaches, nectarines, lemon juice and sugar to coat. Stand at room temperature, tossing occasionally, for 30 mins or until juices form. Gently fold in the raspberries.
  5. Spoon one-third of the cherry mixture into a 12-cup (3L) glass serving dish. Top with one-third of the custard, one-third of the whipped cream and one-quarter of the meringues. Repeat with remaining cherry mixture, custard, whipped cream and two-thirds of the remaining meringues. Chill for 30 mins.
  6. Decorate the trifle with remaining meringues to serve.

Get ahead
Make the custard up to 2 days ahead, cover and refrigerate. Assemble the trifle, without topping with meringues, up to 4 hours ahead, cover and refrigerate.

Energy 1976kJ/473 Cals (23%) Protein 5g (10%) Fat 32g (46%) Sat Fat Fat 20g (83%) Sodium 60mg (3%) Carb 41g (13%) Sugar 40g (44%) Dietary Fibre3g (10%)