This pretty trifle verrine combines all the best flavors of a classic raspberry pavlova trifle into one delicious, no-bake dessert. Layers of airy pavlova, raspberry coulis, fresh raspberries and fluffy whipped cream come together to create a visual delight that’s perfect for any occasion.
It’s light, it’s fruity, and it’s oh-so-delicious. Plus, it looks beautiful.
What is a trifle verrine?
It sounds complicated, but it’s just a trifle served in a verrine glass.
A trifle is a dessert that typically consists of layers of cake, fruit, and custard or whipped cream. A verrine is a type of trifle that is served in a glass. The word “verrine” comes from the French word for glass, “verre,” and means “small glass”. They really are quite small and are typically about 3 or 4 ounces in size. The idea is to present a visually impressive dessert to stimulate the senses. Pavlova, raspberry coulis, fresh raspberries and cream all layered in a verrine makes a light and refreshing dessert that is sure to impress.
How to make the raspberry pavlova
To make this verrine, start by making the pavlova layer. Pavlova is a lighter, more cakey type of meringue. Whip up some egg whites, cornstarch, vinegar and sugar until stiff peaks form, then spread them onto a baking sheet and bake until golden brown. Once the pavlova is cool, crumble it up and set aside.
Next, make the raspberry coulis layer. In a saucepan, heat the raspberries and sugar until just simmering. Cook the mixture until it thickens, then pour it into a bowl and place it in the fridge to cool.
To assemble the raspberry pavlova trifle verrine, start by spooning some of the coulis into the bottom of each glass. Top with crumbled meringue, fresh raspberries and whipped cream. Repeat the layers until you reach the top of the glass, then garnish with a few extra raspberries and a sprig of mint. Serve immediately and enjoy!
- 2 cups raspberries, washed, dried and stems removed
- 2 Tbsp sugar + 1 tsp
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream, chilled
- 6 meringue nests
If making meringue yourself
- 3 large eggs, room temperature
- A pinch of salt
- 175g (3/4 cups) castor sugar
- 1 tsp cornflour
- 1/2 tsp white vinegar
- 60g (1/2 cup) ground pistachio nuts (optional)
First make the meringue
- Preheat the oven to 180 ºC/356 ºF
- Line a baking tray with a sheet of baking paper.
- Separate the egg whites from the yolks.
- Place the egg whites into a clean bowl and whisk by hand or using an electric beater until the stiff peak stage is reached. You will know you have reached this stage when the egg whites can be lifted with a spoon and remain at a stiff point. The other method you can use to test this is to hold the bowl upside down (carefully), and if the whites don’t move, you’re ready!
- Whisk in one tablespoon of castor sugar until each spoonful has dissolved into the whites.
- When the meringue mixture is ready, it will be glossy.
- Fold in the rest of the pavlova ingredients - 1 tsp cornflour
1/2 tsp white vinegar (and ground pistachios if using).
- You can use a tablespoon to pop a mound of meringue onto the tray and then hollow out a small center. Or you can just spread out the mixture in one big rectangle about 1 inch (2 cm) thick onto your baking paper.
- Bake for 3-4 minutes, turn the temperature to 120 ºC/250 ºF, and bake for roughly 30 - 35 minutes more.
- Once the meringue is firm, turn off oven and keep meringue in the oven for another 30 minutes
- Remove meringue from the oven and let it cool completely.
Then make the raspberry coulis (sauce)
- Combine 1 cup raspberries and 2 Tbsp sugar in a saucepan over medium heat.
- Cook the mixture until it comes to a boil, then reduce the heat and simmer for 5 minutes.
- Once the sauce is done, set it aside to cool.
Whip up your cream
Whip up your cream until light and fluffy. When almost ready, beat in 1 tsp of caster sugar. Be careful not to over beat the cream as it will develop a "buttery" feel and flavor.
To assemble the verrines:
- Break up pavlova into 8 equal pieces/piles.
- In the verrine, start by spooning a layer of raspberry sauce. Then a layer of pavlova, then a layer of fresh raspberries, then a layer of whipped cream.
- Finally top with a few fresh raspberries.
- You can also garnish with fresh mint leaves or dark chocolate shavings.
- Serve immediately or refrigerate until ready to serve.
Make sure you monitor your oven for the pavlova. If you see that it is becoming brown (very light tan is ok), lower the heat and/or decrease the baking time. Each oven is slightly different and the only way to really know is to monitor your oven.
You can also make these as little pavlova nests to have more crisp edges.
We used the same pavlova recipe that we used for our mini pavlova nests. But if you want a crunchier meringue (versus the more fluffy inside/crunchy outside pavlova), you can substitute 1/4 tsp cream of tartar for the cornflour.
Or you can just buy store bought meringue nests to speed up the process 🙂
Amount Per Serving: Calories: 207Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 103mgSodium: 61mgCarbohydrates: 20gFiber: 2gSugar: 17gProtein: 4g
This nutrition information was provided by a nutrition calculator and should only be used as a guide. Please consult your dietician or medical practitioner for more precise information.