Pavlova trifle

Pavlova trifle

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  • 8
  • Easy
  • 30 minutes, plus overnight standing time
  • 2 hours
  • Woolworths Villiera Méthode Cap Classique Non-Vintage
  • Buy Ingredients Here


  • 6 free-range egg whites, at room temperature
  • 350 g caster sugar
  • 1 x 360 g punnet blueberries
  • 3 T maple syrup
  • 2 T lemon juice
  • ¼ cup brandy, sherry or Cointreau
  • 4 nectarines, thinly sliced
  • 160 g raspberries
  • 2 cups cream, whipped
  • icing sugar, for dusting

Cooking Instructions

1. Preheat the oven to 120°C. Beat the egg whites until frothy, then gradually add the sugar and beat until stiff.

2. Place dollops of egg-white mixture onto a tray lined with greaseproof paper, then bake for 2 hours. Turn off the oven and leave overnight.

3. Place the blueberries and maple syrup in a pan and cook gently for 5 minutes. Add the lemon juice and brandy.

4. To assemble, layer the meringues, fruit and cream in a trifle bowl, crushing the meringues slightly.

5. Dust with icing sugar. You can push the layers down with a spoon or keep them loose as we did.

Cook’s note: Use Woolworths’ cocoa or salted caramel meringues if you prefer.

Find more trifle recipes here. 

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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