Berry Pavlova Trifle
| Serves: | 8 |
Ingredients
- 2 packets strawberry flavoured jelly, prepared
- 350 g bulk raspberries plus extra for decorating
- 1 1/2 packets mini caramel swiss rolls, cut in half at an angle
- 500 ml Fresh custard with vanilla bean seeds
- 4 free range egg whites
- 200 g castor sugar
- gold shimmer to decorate
- white chocolate covered almonds
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place a layer of berries on the bottom of a trifle bowl.
- Top with half of the prepared jelly.
- Leave to set in the fridge. Layer the remaining berries on top and pour over the remaining jelly.
- This will make sure all the berries don't sink to the bottom.
- Chill until set.
- Heat the oven to 110° C.
- Beat the egg whites until foamy and gradually add in the caster sugar and beat until thick and glossy.
- Spoon big blobs onto a lined baking tray.
- Bake for 1 hour. Cool.
- Place the swiss roll pieces on top of the jelly alternating with cut side.
- Fold the cream into the custard and spoon on top.
- Add the meringues.
- Decorate with raspberries and chocolate almonds that have been rolled in gold edible shimmer
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