Christmas pavlova trifle

6 Method Steps

Step 1

To make the custard, place milk and cream in a medium heavy saucepan. Stirring occasionally, bring to a simmer over medium heat.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Decorate the trifle with remaining meringues to serve.