Upside-Down Pavlova Trifle: A Festive Fusion of Two Iconic Desserts

Choosing between a trifle and a pavlova is no easy task for dessert lovers. Each offers its own unique charm—trifles are known for their boozy, creamy layers, while pavlovas captivate with their crisp exteriors and marshmallow-like centers. What if you didn’t have to choose? The Upside-Down Pavlova Trifle fuses the best of both worlds into a single, visually stunning dessert.

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This trifle layers sherry-soaked sponge, creamy custard, fresh fruit, and crisp pavlova pieces into a decadent centerpiece. It’s not just a treat for the taste buds but also a feast for the eyes. Perfect for holiday gatherings or special celebrations, this recipe is guaranteed to wow your guests.

Let’s explore how to make this irresistible dessert, step by step.

Ingredients

For the Jelly

• 85g packet port wine jelly (prepared per packet instructions)

For the Custard

• 400ml milk
• 2 eggs
• 100g caster sugar
• 1 tsp vanilla extract
• 45g cornflour
• 300ml thickened cream, whipped to soft peaks

For Assembly

• 16 savoiardi sponge finger biscuits
• 1 x 18cm plain sponge cake
• 1 cup semi-sweet sherry or apera
• 2 x 250g punnets strawberries, hulled and halved lengthways
• 2 kiwifruit, peeled and diced
• ½ x 400g store-bought vanilla bean pavlova, broken into pieces
• 1 cup fresh berries or pitted cherries
• ¼ cup cherry jam

Step-by-Step Instructions

1. Prepare the Jelly

• Begin by preparing the port wine jelly as per packet instructions.
• Pour the jelly into a dish and let it set completely.

Tip: Preparing the jelly a day in advance allows it to fully set and saves time during assembly.

2. Make the Custard

• Heat the milk in a saucepan until it reaches a gentle boil.
• In a bowl, whisk together the eggs, caster sugar, vanilla, and cornflour until smooth.
• Gradually pour the hot milk into the egg mixture, whisking continuously to avoid curdling.
• Transfer the mixture back to the saucepan and cook over medium heat, whisking until thickened.
• Pour the custard into a bowl, cover with cling film pressed directly onto the surface, and refrigerate for 30 minutes.
• Fold in the whipped cream once cooled, creating a velvety custard.

Pro Tip: A high-quality vanilla extract will enhance the custard’s flavor.

3. Assemble the Trifle

Base Layer:

• Arrange the savoiardi biscuits upright around the base of a 3.5L glass trifle dish.
• Trim the sponge cake to fit in the center of the dish, saving the offcuts for later.
• Drizzle half the sherry over the sponge layer for a boozy flavor.

Custard and Strawberry Layers:

• Spread ¼ of the custard mixture over the sponge.
• Arrange strawberry halves above the biscuits, cut-sides facing out, for visual appeal.
• Scatter the remaining strawberries over the custard in the center.

Crumbles and Jelly Layers:

• Sprinkle the reserved sponge cake offcuts over the strawberries.
• Drizzle with 1/3 of the remaining sherry.
• Pipe a thin layer of custard over the cake layer.
• Dice the set jelly and scatter it over the custard.

Final Layers:

• Add diced kiwifruit over the jelly.
• Pipe the remaining custard into decorative peaks using a star nozzle.
• Scatter broken pavlova pieces on top for a crispy finish.

Berry and Jam Topping:

• Mix fresh berries or cherries with cherry jam and the remaining sherry.
• Carefully spoon the berry mixture over the trifle as a finishing touch.

Flavors, Textures, and Aromas

This dessert is a symphony of flavors and textures:

• Flavors: The boozy notes of sherry, creamy custard with hints of vanilla, the tart sweetness of fresh berries, and the sugary crunch of pavlova.
• Textures: A harmonious blend of spongey layers, silky custard, juicy fruits, and crisp meringue.
• Aromas: The dessert is infused with the inviting scents of vanilla, ripe fruit, and a whisper of cherry.

Each bite offers a perfect balance of sweetness, tartness, and richness, making it impossible to stop at one serving.

Tips for Success

1. Ingredient Substitutions:
   • For a non-alcoholic version, replace sherry with orange juice or apple cider.
   • Use your favorite jelly flavor for a personalized twist.
2. Variations:
   • Add tropical fruits like mango or passionfruit for a summery vibe.
   • Swap pavlova for macarons or meringue kisses for an elegant look.
3. Presentation Tips:
   • Use a tall, clear trifle dish to showcase the beautiful layers.
   • Garnish with edible flowers or mint leaves for an extra touch of sophistication.
4. Make-Ahead Tips:
   • Prepare the jelly and custard the day before. Assemble the trifle a few hours prior to serving to allow the flavors to meld.

Serving Suggestions

This Upside-Down Pavlova Trifle is best enjoyed chilled. Serve it with a side of freshly whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with a glass of sparkling wine or a hot cup of coffee to complement the dessert’s richness.

Why You’ll Love This Dessert

• Visual Impact: The trifle’s vibrant layers make it a stunning centerpiece.
• Flavor Explosion: From the boozy sponge to the fresh fruit and crisp pavlova, every layer offers a new taste sensation.
• Crowd-Pleaser: This dessert is versatile enough to appeal to kids and adults alike, especially with customizable ingredients.
• Effortless Elegance: Despite its intricate appearance, the trifle is surprisingly simple to assemble with the right prep work.

Conclusion

The Upside-Down Pavlova Trifle is more than just a dessert—it’s a celebration of flavors, textures, and culinary creativity. Combining the best elements of two beloved classics, it’s perfect for festive occasions, family gatherings, or any time you want to treat your guests to something extraordinary.

With its vibrant presentation, rich flavors, and delightful textures, this trifle will undoubtedly become a star at your dessert table. Try it once, and it’s sure to become a beloved tradition.

Happy cooking and even happier eating! 🎉