62 must-have trifle recipes for New Year's Eve

Come New Year’s Eve, the classic trifle (sorry, pavlova lovers!) blows every other dessert out of the water. Here, we’ve compiled our ultimate trifle recipes, from tropical fruit trifles and epic chocolate creations to creamy, dreamy berry-laden delights. We’ve even made sure to include our favourite trifle-adjacent recipes, including the classic Eton mess and zuppa Inglese, along with individual trifles for those who don’t like to share. Enjoy our top picks of the world’s most spoonable dessert.

by delicious. team

delicious. team

Nov 06, 2024

Mango, passionfruit and white chocolate trifle

“Nothing says Aussie summer quite like fresh mangoes, and trifle is such a crowd-pleasing Christmas classic – the two together combine to make a quintessential Aussie Christmas dessert.” – Tom Gorringe

Zuppa inglese (Grandma's trifle)

Gowings Bar & Grill owner and chef Sean Connolly shares one of his favourite childhood desserts. This trifle is layers and layers of love and nostalgia.

Gingerbread and orange trifle

“This stunning yet effortless trifle is the perfect show-stopper dessert for Christmas, and you don’t need to tell anybody how easy it was to put together!” – Lucy Nunes

Red velvet berry trifle with gin jelly and rosewater cream

“Trifle is a classic Christmas favourite. We’ve taken the traditional dessert and given it a modern spin, with in-season berries, quality gin and rosewater cream.” – Kim Coverdale

Dirty Shirley trifles

Kim Coverdale keeps it sweet and simple with this adults-only layered dessert trifle.

Fresh ideas

Yotam Ottolenghi's sunset pavlova with orange syrup

(5)

Serves 8

You can never go wrong with a pav. But you’ve also never had one quite like Yotam Ottolenghi’s. It’s guaranteed to please – and surprise – everyone. What you need to know before you start Begin this recipe the night before to allow the meringue base to cool completely. You’ll also need a stand mixer fitted with the whisk attachment and uninterrupted access to an oven overnight. If you don’t have a stand mixer, feel free to use electric beaters or even a whisk for an arm workout. You’ll also need some basic cooking equipment like a baking tray, spatula, saucepan, a mandoline to shave the fruit (or a sharp knife) and mixing bowls. Why is this the best sunset pavlova with orange syrup recipe? Crunchy meringue with pillowy interiors, luscious cardamom cream, beautiful fresh Aussie summer fruit and sweet and vibrant syrup come together to create the perfect centrepiece for your Christmas feast or family barbecue. Created by famed chef and restaurateur Yotam Ottolenghi, you’ll love the chewy-marshmallow base of the meringue, the sweet and spicy aromatic cardamom-spiked whipped cream that pairs beautifully with in-season stone fruit, and the sweet and sticky rosemary-infused orange syrup. While it looks mighty impressive, don’t let that daunt you – once you nail the basics, it’s simple to recreate at home, and you’re free to make your own tweaks like adding cherries or fresh basil leaves. Why do you make pavlova the day before? Starting your pavlova recipe the day before you’re ready to serve allows the base to cool completely after it has baked. This slow cooling process prevents it from cracking too much – but don’t fret if it does! The imperfections of a cracked pavlova can easily be hidden with a dollop of cream, and this will in no way affect the overall final taste of the dish. What ingredients you’ll need Egg whites: Egg whites form the base of the meringue. For this 8-person pavlova, you’ll need roughly 6-7 large eggs at room temperature. Caster sugar: Caster sugar dissolves easily into the egg whites, helping to create a smooth, glossy texture and adding a touch of sweetness. It’s also used in the orange syrup and cardamom cream. Cornflour: Cornflour is added to the meringue to give the pavlova its characteristic soft, marshmallow-like interior. Apple cider vinegar: Vinegar helps to stabilise the egg whites and strengthens the meringue, ensuring it holds its shape during baking, and adds acidity and brightness to the rosemary syrup. Orange juice: Orange juice forms the base of the syrup. It provides a fresh, tangy sweetness that balances the richness of the pavlova. Rosemary: Fresh rosemary infuses the syrup with a subtle, aromatic herbal note. Lemon juice: Lemon brightens the syrup and helps to cut through the sweetness of the pavlova and orange juice. Thickened cream: Thickened cream adds a rich, velvety texture to the cardamom cream. Mascarpone: Mascarpone contributes a creamy, slightly tangy flavour that enhances the richness of the whipped cream. Cardamom pods: Crushed cardamom pods release their aromatic, spicy-sweet flavour, infusing the cream with warm notes. Nectarines: Nectarines add a juicy, fragrant sweetness with a hint of tartness to the finished dish. Yellow or red plums: Choose yellow or red plums for their burst of fruity flavour to help balance the sweetness of the pavlova. Green grapes: Grapes add a crisp, refreshing sweetness and a slight tartness to the dish. Passionfruit: Passionfruit brings a tangy-sweet flavour, adding to the summer tropical flair of the pavlova. What are the secrets of pavlova? There are a few tips and tricks you can follow to nail the perfect pavlova: If you can, avoid making your pavlova on a humid day. This can cause your meringue to absorb the moisture in the air, turning it soft and sticky Use fresh, room-temperature eggs for your meringue to create a more stable and lighter base. Don’t forget the cornflour and vinegar to stabilise the egg whites and prevent the pavlova from ‘weeping’ – a term used to describe the liquid that leaks from a pav. It’s also very important that you ensure that you have fully dissolved the sugar when whisking, or your pav will weep. Check by rubbing the egg white mixture between your fingers, and whisk until you cannot feel any granules of sugar. Take the time to cool the meringue base completely. This will prevent too much cracking. How to store leftover pavlova A dressed pavlova is best enjoyed on the day, as the crispness of the meringue will soften over time once toppings have been added. If you do have leftovers, store them wrapped in plastic or in an airtight container in the fridge and consume within 2-3 days. You may notice the base isn’t as crispy as it once was, and leftover pav can look a bit messy, but it's still super delicious. Try serving it in individual glasses, Eton mess-style, topped up with fresh fruit. How to serve Ottolenghi’s sunset pavlova with orange syrup Serve this showstopping pavlova on a platter at the centre of the dinner table after your main course of Christmas turkey, ham and sides. When you’re ready to plate up, top the meringue with a dollop of cream and spread it across the base, hiding any cracks (if any) and leaving a 2.5cm border around the edges. Gently place the fruit on top of the cream and pour over the syrup (removing the rosemary sprigs first). Feel free to dress it in the kitchen, or bring some theatrics to your dinner table by decorating in front of your guests. When it’s time to dig in, serve onto individual plates with dessert forks. If you love Yotam Ottolenghi’s sunset pavlova with orange syrup recipe, try this For more fresh and fruity summer desserts, try our favourites: Summer prosecco jelly Lemon and lime tart Passionfruit cheesecake slice

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Yotam Ottolenghi's sunset pavlova with orange syrup

(5)

Serves 8

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Grapes

Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.

Mango daiquiri trifle

“This trifle is sure to be the the star of your festive table, too!” – Kerrie McCallum

Pimm's and pavlova trifle with strawberries and cream

This boozy trifle is the ultimate summer centrepiece.

Kirsten Tibballs' strawberry trifle with white chocolate mousse

Images and text from Chocolate All Day by Kirsten Tibballs, photography by Armelle Habib. Murdoch Books RRP $49.99.

“Enter a world of strawberry syrup-soaked sponge, seductively sweet white chocolate mousse and an abundance of fresh summery strawberries. The beauty of this knockout trifle comes from the varying shapes and sizes of the fresh strawberry slices. The best part is we’re not aiming for perfect uniformity, which makes this simply stunning effect very easy to create.” – Kirsten Tibballs. Images and text from Chocolate All Day by Kirsten Tibballs, photography by Armelle Habib. Murdoch Books RRP $49.99.

Fruits of the forest Christmas trifle

It's not Christmas without a perfect trifle, and this one really takes the cake, if you'll excuse the pun. You'll need to start this recipe 4 hours ahead, and you'll need a 2.5L trifle dish and a piping bag with plain nozzle.

Zuppa Inglese with caramelised figs

“This Italian layered dessert may be less famous than tiramisu, but needn’t be ashamed when it comes to its harmonious blend of texture, flavour and presentation. Served in a glass bowl showcasing layers of soaked sponge cake or ladyfingers, custard and whipped cream, it can be served with fruits, grated chocolate, almond slivers or other decorative foods.” – Janina Allende

Mango, passionfruit and mascarpone trifle

Shared by one of our favourite cooks and authors, Belinda Jeffery, this delicious concoction is not a true trifle, nor a cream, nor a mousse, but sits somewhere happily in the middle. While it's certainly hard to beat a ripe, juicy mango, this works beautifully with any summer fruit, so use what you love. You'll need to start this recipe at least 5 hours ahead. This is an edited extract from Two Good Cookbook Two: Recipes for Resilience, available from twogood.com.au.