If you could pick one dessert to sum up an Australian Christmas, it would be the humble pavlova.

Light as a feather and fluffy as a cloud, this marshmallowy treat can be paired with everything from fruit to chocolate and coffee to nuts.

Regarded as one of the hottest new pastry chefs in the country, Berowra Waters Inn’s Lauren Eldridge has made a few pavs in her time.

“They’re perfect for summer because they’re very light, just basically sugar and air,” she says.

“There’s an ease to making them, there’s obviously a skill in it but it’s also something quite accessible.

“They can also be made ahead of time, which is important at Christmas because you want to be spending time with family, you don’t want to be in the kitchen the whole time.”

To make your meringue adventures a success, Eldridge has shared a few key tips to ensure you make the perfect pav everytime.

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Tip 1 – Add the sugar very gradually

Taking things slowly is the best approach when adding sugar to the egg whites, making sure the granules have completely dissolved between additions.

“That will give you maximum volume,” says Eldridge.

“Essentially the sugar granules are cutting little holes in your egg whites and forming air pockets, which are then trapped.

So you need to make sure you’re giving it time.”

Tip 2 – Don’t over whip the egg whites

While you need to whip your meringue to firm peaks, be careful not to go too hard.

“If you over whip the egg whites, they will start to separate,” Eldridge says.

“When you put it in the oven it could collapse and become liquidy.”

The best method is to start whisking the eggs on a low speed, then increase the speed after adding the sugar. Whip until you see a firm peak, which is when the sugary cliffs hold their form without collapsing.

Tip 3 – Keep the temperature low

If using a strong fan-forced oven, or if the temperature is too high, the meringue can crack and turn brown.

“For that beautiful, white, smooth meringue you need to make sure the oven temperature is a bit lower,” Eldridge says.

If you have a fan-forced oven, turn the fan to low.

“I can’t turn the fan down on my oven at home, so instead I place a tray in front of the fan,” she says.

“That way, you’ve still got the fan blowing through but it’s not directly on the meringue.”

Tip 4 – Leave the pav in the oven when it’s finished.

For a perfect pavlova without any cracks, turn off the oven and leave it to cool inside with the door ajar. This prevents the meringue from collapsing.

“Some people get funny about leaving something in the oven once it’s done,” Eldridge said.

“But it’s such an important step.”

Tip 5 – Have a sour element

When making the cream to top the pavlova, Eldridge likes to add slightly sour flavours to cut through the sweetness of the meringue.

“I always add a bit of creme fraiche or sour cream, or even yoghurt,” she says.

“Something that makes the flavours a little bit more interesting and balances out the sweetness of the meringue.”

Tip 6 – Have fun with the toppings

Decorating the pav is the best bit.

“I think it’s nice to have something that drizzles, whether that’s passionfruit or a berry coulis. It always looks really nice dripping down the side with a contrast of colours,” Eldridge says.

When it comes to picking flavours for the top, it’s all about using foods you love and having fun.

“I like to incorporate everything I like to eat in summer, whether that’s stone fruit, pineapple or mangoes,” Eldridge says.

“I feel whenever you smell the first mango of the season you know that summer has hit and it’s holiday time.”

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