Christmas is surely the most intense time when it comes to bickering about food. Arguments erupt over how to cook the turkey, whether the cheese board should be served before or after the meal, and whether 3pm is too late to start a Christmas lunch.

As the Christmas meal is one of the few culinary rituals we have left, it’s no wonder people fight to preserve the version they hold dearest, and questions that challenge the status quo can be met with brutal responses. Do we need to have a turkey? How many brussels sprouts are enough? Do we need a traditional pudding?

For the record, my answers to these are:  1. No, a roast chicken is far easier to cook well. 2. Twenty a person, minimum. 3. Yes, definitely, because otherwise it feels wrong having the brandy butter or custard, and that’s a non-negotiable for any Christmas.

It is, however, fair to say that the Christmas pudding is on the way out in Australia. Here, three desserts bestride the holiday season like a sugary triumvirate: cheesecake, pavlova and trifle. Head to the delicious. website and you’ll find a dizzying array of inspiration here, but if you ask me to pick one trending flavour, it would have to be gingerbread. My aim is to overthrow gingerbread trifle as the No. 1 dessert this Christmas, and I think I’ve found a contender.

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Imagine all the warm spices of gingerbread, but in a trendy brown sugar pavlova. Top this with slivered almonds, a billowing layer of whipped creme fraiche and some diced ginger, and the only debate is which fruit to pair it with.

I’ve gone with cherries, but peaches or figs would be equally ace. Just squeeze a little lemon over to add a touch of brightness and to balance the massive sugar hit. Happy holidays indeed!

Find the recipe to Matt Preston’s gingerbread pavlova here. 

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