Pavlova Trifle with soaked Sunmuscat Sultanas


What you’ll need…

1 pre-made pavlova  

400g strawberries, sliced  

400g raspberries  


Rum Custard  

½ cup spiced rum  

3 tablespoons Sunbeam Sunmuscats  

2 cup milk  

⅓ cup maple syrup 

2 cinnamon sticks  

2cm ginger, thinly sliced  

1 teaspoon vanilla extract  

4 large egg yolks  

1 tablespoon cornstarch  


Candied Pistachios  

3 tablespoons sugar 

2 tablespoons honey  

1 cup Sunbeam Pistchios  

1 teaspoon sumacn 


To make the custard: soak Sunbeam Sunmuscats in the rum for 1-2 hours. Place milk, maple syrup, vanilla, cinnamon and ginger into a saucepan over low-medium heat. Bring to a gentle simmer but below boiling for 5 minutes. Remove from the heat and allow to cool slightly, removing the cinnamon and ginger pieces.   

 In a large bowl whisk together egg yolks and corn starch. Then, while whisking slowly mix in a ladle of the warm milk to temper the eggs. Continue doing this until you’ve mixed all the warm milk in. Clean out the saucepan and add the custard mixture back in. Het over low heat for 20 minutes, whisking constantly, until the custard coats the back of the spoon. Remove from heat and stir through the rum-soaked Sunmuscats. 

 Pour into a heat safe bowl and let cool on the counter. Then, refrigerate until cold. 

 To make the Candied Pistachios: Add the sugar and honey to a small saucepan over medium heat. Cook, stirring, until sugar is dissolved. Add pistachios, salt and sumac. Stir to combine. Turn the heat up to medium-high and cook for 2 minutes, or until the syrup coast the pistachios and is very thick. Place pistachios onto a baking tray lined with baking paper and allow to cool and set. Let cool completely before using.  

 To assemble Trifle, in a large glass serving dish, layer chunks of pavlova, Spiced Rum Custard, Honey Candied Pistachios, strawberries and raspberries.

Serve immediately.