Upside-down pavlova trifle recipe Recipe - Better Homes & Gardens Australia
Choosing between trifle and pavlova can be tough for a sweet tooth. Now you can skip the dilemma with a dessert that combines the two!
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Cooking tools:
- Piping bag
- Star piping nozzle
- Trifle dish
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spoon
- Refrigerator
Ingredients
- 85g packet port wine jelly
- 400ml milk
- • 2 eggs
- • 100g caster sugar
- 1 tsp vanilla extract
- 45g cornflour
- • 300ml thickened cream, whipped to soft peaks
- 16 savoiardi sponge finger biscuits
- • 1 x 18cm plain sponge cake
- 1 cup semi-sweet sherry or apera
- • 2 x 250g punnets strawberries, hulled, halved lengthways
- • 2 kiwifruit, peeled, diced
- 1⁄2 x 400g store-bought vanilla bean pavlova, broken into pieces
- 1 cup fresh berries or pitted cherries
- 1⁄4 cup cherry jam
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