CHRISTMAS PAVLOVA TRIFLE

12

2 cups (500ml) thickened cream, whipped to soft peaks

• 100g Coles Vanilla Meringue Kisses

• 100g Coles Flavoured Meringue Kisses

CUSTARD prep /

40 minutes

• 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

cook /

10 minutes

skill /

easy

• 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 on to 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