“This fruit mince is my great grandmother’s recipe so the flavours are very much like our traditional family pudding but in pavlova form.” – Lauren Eldridge

This is our fun, festive take on the classic lemon meringue brulée tart – reimagined as a layered trifle that’s as gorgeous as it is delicious. It’s got all the zesty, creamy goodness of the original tart, but piled high in a trifle bowl for maximum drama (and minimal effort). With layers of tangy lemon curd, light sponge and golden, pillowy meringue, it’s a total crowd-pleaser – and no one needs to know you used a store-bought cake.

“For my entire life, or at least my entire life as a baking book author, I have been on a quest to find the perfect chocolate cake. Now, I know this is a near impossible feat. There are at least 10 versions of chocolate cakes that I can rattle off at the drop of a hat, but still, I will forever be on the quest for that perfect cake. This one comes fairly close, and I present it to you. This darling. She is rich in cocoa flavour and has a beautiful tight sponge. I’ve served this with a mascarpone whip, but a chocolate buttercream works perfectly, too.” - Emelia Jackson

Enjoy your favourite cocktail for dessert with this fun retro cheesecake.  You’ll need to start this recipe a day ahead, and you’ll need a 22cm springform pan and a food dehydrator (or see recipe notes).

We’ve given the Australian iconic dessert a Christmas twist. This show-stopper cake is much easier to make than it looks, and you can assemble it up to 2 days in advance for stress-free entertaining.

WHAT IS WATTLESEED? Indigenous Australians have been using wattleseed (along with other parts of the wattle tree) as food and medicine for thousands of years. The bush food is high in protein and minerals like magnesium and zinc, and has a nutty, coffee-like flavour that can add a boost to sweet and savoury dishes alike.

This is one summer showstopper that's guaranteed to please.

If you're going to go all out with a dessert, Christmas is the time to do it. Phoebe Wood creates an extra-special pav to dazzle on the biggest day of the year. You'll need to start this recipe at least 6 hours ahead, and you'll need an offset spatula.

This special pav is perfect for the big day. Begin this recipe 1 day ahead. You'll need a small offset spatula.

Nornie Bero takes the classic pavlova and makes it even more Australian, with native ingredients that bring unique flavours.

This cherry and coconut pavlova is the stuff of Christmas dreams. You'll need to start this recipe a day ahead.

“This chocolate pavlova with salted caramel, cream and toasted macadamia nuts is the perfect way to impress your guests. Salted caramel is dangerously addictive and no doubt you’ll find many reasons to use it in your sweet creations!” – Katherine Sabbath

Yes, we've cracked it: egg-free, vegan meringues. You'll need to start this recipe a day ahead.

"If you have a warm Christmas, as we do, you can leave the heavy pudding for some other time. Bring on the pav –always in fashion, always delicious – here made using the best of the summer fruit. If you can’t find good, fragrant, fully ripe nectarines, you can use peaches, or simply load it up with a mix of berries. And if it’s not Christmas, make it just because." – Matthew Evans. Recipe and image from Summer on Fat Pig Farm by Matthew Evans (Murdoch Books)

This trifle is a perfect combination of fresh berries and sweet mango, but it can be made with any seasonal fruit. Top with praline for crunch.