“For me, nothing says ‘celebrate’ like a pavlova, and this one just says ‘party’ to me! To counter the sweetness of meringue, I love to incorporate tangy flavours on my pavs, and passionfruit is my go-to. I combine this with coconut for a totally tropical feel.” – Darren Purchese

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

“This hazelnut meringue cake is my new secret weapon for special occasions. Make the cake and mousse a few hours ahead, then top with berries and pistachios to serve. Delightful!” – Lucy Nunes

“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 steamed meringue dessert contains surprising levels of flavour and texture.

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

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

“To end our family dinners, there’s always something with fruit – maybe gelato, or a cake made with plenty of fruit within. This sponge is layered with a delicious berry sauce and mascarpone meringue filling." – Julian Parisi.

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

You will need a kitchen thermometer for this recipe. Images and text from Australian Food by Bill Granger (Murdoch Books, $49.99). Photography by Mikkel Vang.

Reach new heights with this mile-high chocolate meringue pie. Resistance is futile!

"In the Middle East, sweets are served at an occasion, rather than after dinner - they are considered a meal of their own," says Michael Rantissi.

An impressive - and vegan - dessert.

Corn Flake pastry brings a new and unique flavour to this classic combination of lemon meringue.

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