Christmas Pavlova Trifle Recipe tastes like crisp meringue meets pillowy cream, tart lemon curd, and juicy berries in one festive spoonful. It suits holiday hosts who want a showstopper without fuss, and the total time runs about 2 hours 30 minutes with homemade meringue. I make it every year for my sister who insists on extra curd.
Why You Should Try This Christmas Pavlova Trifle Recipe
This Christmas Pavlova Trifle Recipe brings big texture and flavor with very little stress. The meringue stays light and crisp, the cream tastes lush, and the lemon curd cuts through with sunny brightness. You stack it all in a trifle bowl, and it looks like sparkle in dessert form.
You can bake the meringue or grab quality store-bought nests to save time. Jarred lemon curd also works and still tastes great once you fold in fresh zest. The whole dessert serves a crowd and usually earns more compliments than the roast.
Ingredients You’ll Need
- Meringue layer
- 6 large egg whites, room temp
- 1 1/4 cups superfine sugar (caster sugar; you can pulse granulated sugar in a blender for 15 seconds if needed)
- 2 teaspoons cornstarch
- 1/2 teaspoon cream of tartar or 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- Pantry shortcut: 10 to 12 store-bought meringue nests or a large bakery pavlova
- Lemon curd
- Berries
- 4 cups mixed berries (strawberries sliced, raspberries, blueberries, blackberries; thaw and drain well if frozen)
- 2 to 3 tablespoons sugar or honey, to taste
- Optional: 1 cup pomegranate arils for sparkle
- Whipped cream layer
- Finishing touches
- Equipment
- Stand mixer or hand mixer
- Mixing bowls, rubber spatula, whisk
- Saucepan for curd
- Baking sheet and parchment
- Trifle bowl or clear glass bowl
- Microplane for zest
How to Make Christmas Pavlova Trifle
- Prep: 35 minutes
- Cool time: 1 hour 30 minutes
- Total: 2 hours 30 minutes (add 1 hour inactive cool time for meringue)
- Heat the oven to 250°F. Line a baking sheet with parchment.
- Whip the egg whites with cream of tartar on medium speed until foamy. Gradually stream in superfine sugar, then whip on high until glossy stiff peaks form, 6 to 8 minutes. Fold in cornstarch and vanilla.
- Spoon or pipe the meringue into two 8-inch rounds or 10 to 12 small nests. Bake 1 hour 15 minutes, then turn the oven off and leave the meringue inside to cool for 1 hour with the door closed.
- Make the lemon curd: Whisk yolks, sugar, lemon juice, zest, and salt in a saucepan. Cook over medium-low, stirring, until thick and steamy, 6 to 8 minutes. Off heat, whisk in butter until smooth. Chill until cool.
- Macerate the berries: Toss berries with sugar or honey. Let them sit 10 to 15 minutes until they release some syrup.
- Whip the cream: Beat heavy cream, mascarpone, powdered sugar, and vanilla to medium peaks. The mixture should hold a swoop but still look soft.
- Prep the meringue for layering: Break most of the meringue into chunky pieces. Reserve a few pretty shards for the top.
- Start the trifle: Spread a thin layer of lemon curd in the bottom of the trifle bowl.
- Add a layer of meringue pieces, then spoon over berries with a little syrup.
- Dollop on whipped cream and swirl gently. Repeat the layers until you reach the top.
- Finish with a light veil of lemon curd, more berries, and the reserved meringue shards. Add zest, pistachios, and mint.
- Chill 30 to 60 minutes to set the layers. Serve with long spoons and a smile.
Tips & Tricks
- Use room-temp egg whites for faster volume and better stability.
- Add sugar slowly to the whites so the meringue stays glossy and thick.
- Keep bowls spotless and dry when whipping whites; even a speck of fat blocks volume.
- Stabilize the whipped cream with mascarpone for cleaner layers that hold longer.
- Fold fresh lemon zest into jarred curd to boost flavor.
- Drain thawed berries well so the trifle does not flood.
- Layer gently to protect meringue crunch.
- Assemble no more than 6 hours ahead for best texture.
- Save a handful of meringue for the top so you keep some crunch at serving time.
What to Serve with Christmas Pavlova Trifle
Pour bubbles like Prosecco or a light, fruity sparkling wine to match the crisp meringue and berries. Coffee with a splash of cream or black tea also pairs nicely with the lemon curd. If you want a dessert wine, go with Moscato d’Asti or late harvest Riesling in small pours. For a savory moment, offer salty roasted nuts or a cheese plate to balance the sweetness.
Make-Ahead and Storage
Bake meringue up to 3 days ahead and store it in an airtight container with a paper towel tucked inside to absorb moisture. Cook lemon curd up to 1 week ahead and chill it in a sealed jar. Whip cream the day you serve, or whip it up to 8 hours ahead if you use mascarpone.
Assemble the trifle up to 6 hours before serving and keep it chilled. The meringue softens after about 8 to 12 hours, which still tastes lovely but loses crunch. Skip the freezer for the assembled trifle. If the curd sets very firm, warm it gently in a saucepan over low heat and whisk until silky before layering.
Nutrition Information
- Serving size: about 1/12 of trifle
- Approximate per serving: 420 calories; 22g fat; 14g saturated fat; 51g carbs; 45g sugars; 5g protein; 80mg sodium; 2g fiber
- These numbers vary based on brands, meringue size, and how generously you layer the cream and curd.
Christmas Pavlova Trifle Recipe
Ingredients
Instructions
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a clean bowl, whisk egg whites to soft peaks using an electric mixer.
- Gradually add caster sugar, whisking until stiff peaks form and mixture is glossy.
- Fold in cornstarch, vinegar, and vanilla extract gently.
- Spoon meringue into small rounds or nests on the tray. Bake for 60 minutes, then switch off oven and let meringue cool completely inside.
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Roughly break cooled pavlova into large pieces.
- In a serving trifle bowl, layer half the pavlova, followed by half the whipped cream, and an assortment of fresh fruits.
- Repeat the layers. Finish with cream and arrange fruits decoratively on top.
- Sprinkle with pomegranate seeds and shaved white chocolate if desired.
- Serve immediately for crisp texture, or refrigerate for 1 hour for a softer trifle.