Christmas Pavlova Trifle Treat

This Christmas Pavlova Trifle brings together the crisp lightness of meringue, the smooth richness of whipped cream, and the bright freshness of assorted berries for a dessert that truly shines on holiday tables. Its layers offer a delightful textural contrast and a burst of festive flavors that make every bite special.

I first made this trifle at a family Christmas party and the colorful dish instantly became the centerpiece. Everyone loved how the flavors and textures played off each other.

Ingredients

• Egg whites: Four large egg whites at room temperature for stable meringue
• Granulated sugar for meringue: One cup granulated sugar for sweetness and crisp meringue texture
• Vanilla extract for meringue: One teaspoon vanilla extract to add warm aromatic notes
• White vinegar: One teaspoon white vinegar to stabilize the egg whites
• Cornstarch: One teaspoon cornstarch to create that classic pavlova marshmallow soft center
• Heavy whipping cream: Two cups chilled heavy whipping cream to whip into light fluffy cream
• Powdered sugar: Three tablespoons powdered sugar to gently sweeten the cream
• Strawberries: One and a half cups fresh strawberries sliced for sweetness and color
• Raspberries: One and a half cups fresh raspberries for tang and vibrant red hue
• Blueberries: One cup fresh blueberries for a juicy burst of flavor
• Pomegranate arils: One cup pomegranate arils for festive jewel like garnish and tartness
• Granulated sugar for fruit: Two tablespoons granulated sugar to macerate and sweeten the fruit
• Orange zest: One tablespoon orange zest to brighten the fruit mix with citrus notes
• Fresh mint: Fresh mint leaves to garnish with a refreshing herbal touch
• Finishing berries: Additional pomegranate arils or berries for a pretty finishing touch
• Berry selection tip: When selecting berries look for firm and plump fruit free from mold or bruises to ensure freshness and sweetness

Instructions

Make the Meringue:

Preheat your oven to 250 degrees Fahrenheit. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. In a clean dry mixing bowl beat the egg whites on medium speed until soft peaks form. Gradually add sugar one tablespoon at a time while continuing to beat until stiff glossy peaks develop. Gently fold in the vanilla extract white vinegar and cornstarch using a spatula to keep the air in the mixture. Spoon dollops of the meringue onto the lined baking sheet in uneven thick clusters rather than uniform circles to mimic pavlova’s signature look. Bake for one and a half hours. When done turn off the oven and crack the door slightly to let the meringues cool down slowly this prevents cracking

Prepare the Whipped Cream:

Chill a mixing bowl and beaters in the freezer beforehand to help the cream whip quickly. Beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Refrigerate until needed

Prepare the Fruit Mixture:

In a bowl combine the strawberries raspberries blueberries and pomegranate arils. Toss with granulated sugar and orange zest to macerate the fruit drawing out natural juices and enhancing the flavor with a fresh citrus zing

Assemble the Trifle:

In a large glass trifle dish or individual serving glasses start with a layer of crumbled meringue pieces. Follow with a generous layer of whipped cream and then a layer of the fruit mixture. Repeat this layering until the dish is full finishing with whipped cream and fruit on top. Garnish with fresh mint leaves and extra pomegranate arils or berries to create a festive display full of color and texture

I especially love the pomegranate arils in this recipe. Their jewel like appearance and tart crunch add a magical touch that reminds me of decorating the tree together as a family. It’s a small detail that lifts this dessert from simple to extraordinary.

Storage Tips

Store any leftover assembled trifle covered in the refrigerator and consume within two days to keep the cream fresh and meringue from becoming soggy. For longer storage keep meringue separate in an airtight container at room temperature up to a week.

Ingredient Substitutions

You can swap out berries with seasonal fruits such as cherries or kiwi. If fresh pomegranates are unavailable frozen arils work fine after thawing. Vanilla extract can be replaced with almond extract for a different twist.

Serving Suggestions

Serve with a cup of lightly brewed tea or a glass of sparkling wine to balance the dessert’s sweetness. This trifle also pairs wonderfully with a crisp winter cocktail for festive occasions.

This Pavlova Trifle is a festive make ahead dessert that dazzles on holiday tables. Prep the meringue ahead and assemble just before serving for the best texture.

Your Recipe Questions Answered

→ How do I achieve the perfect meringue texture?

Beat egg whites until soft peaks form, then gradually add sugar, whipping until stiff and glossy peaks develop for a crisp, airy meringue.

→ Can I prepare the components in advance?

Yes, baking the meringue a day ahead and refrigerating the whipped cream helps streamline assembly and maintain freshness.

→ What fruit variations work well for this trifle?

Cherries, kiwi, or other seasonal berries can be used to add variety while maintaining the bright, fresh flavor profile.

→ How should I store leftovers?

Store trifle in the refrigerator in an airtight container to preserve texture and freshness for up to two days.

→ What is the best way to garnish this dessert?

Fresh mint leaves along with additional berries and pomegranate arils add a festive and colorful finishing touch.