If you always struggle with cutting neatly into a large pavlova to serve your guests, these cute little pavs are what you need! Have fun with the colours and top with your favourite fruit. You’ll need 3 piping bags for this recipe. Credit: Ben Dearnley

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.

This Scandi pavlova cake is the perfect balance of rich and light.

Autumn's abundance of new apples and lemons make this delectable bake by Tracey Pattison the perfect finisher on a chilly night.

A pavlova is always a crowd-pleaser, but with this little cutie, you really will win everyone’s heart.  You’ll need a piping bag for this recipe.

With tangy passionfruit and sharp raspberry, this is the tart of all tarts.

Begin this recipe at least 6 hours ahead. You will need an ice cream churner.

This decorative dessert is easy on both the eyes and the tastebuds.

“I defy anyone to refuse the heavenly trio of crisp meringue, pillowy whipped cream and tart roasted fruit. I think these little rosewater-scented meringues are the perfect end to a meal outdoors – eat them piled up as little pavlovas, or crush them up and serve Eton mess-style.” – Tilly Pamment

This adults-only ice cream cake is the cherry on top of any great festive feast.

Chocolate, meringue, praline... need we say more?

This Italian dessert combines two legendary sweet treats, meringue and gelato.

A most decadently indulgent way to celebrate Christmas indeed. Go on, you earned it.

These cookies are the perfect treat to leave for Santa and his reindeer on Christmas Eve.

The use of seasonal stone fruit makes this pavlova a must-make this summer.