Pavlova trifles

Why choose between your two Aussie desserts when you can get the best of both worlds and make these individual pavlova trifles.

  • 25 mins cooking
  • Serves 4
  • Print


Pavlova trifles
  • 3/4 cup thickened (heavy) cream
  • 2 tablespoon icing sugar
  • 200 gram crème fraîche.
  • 250 gram quartered strawberries
  • 2 thickly sliced bananas
  • 1/2 cup passionfruit pulp
  • 50 gram coarsely chopped meringues
  • 3 coarsely chopped kiwi fruit


Pavlova trifles
  • 1
    Beat cream and sugar in small bowl with electric mixer until soft peaks form; stir in crème fraîche.
  • 2
    Divide strawberries and bananas into four 1½-cup (375ml) glasses. Top with 1/4 cup of the pulp.
  • 3
    Divide crème fraîche mixture into glasses; top with meringues, kiwi fruit and remaining pulp.


You need 6 passionfruit to get the required amount of pulp for this recipe. Packaged pavlova "nests" and meringues can be found at your supermarket.

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