This special-occasion dessert is easy enough to make every day, but always manages to impress whenever its served up. Keep it classic with berries and passionfruit, or better yet, try something totally new and top your pavlova with ginger, chocolate or Turkish delight. The pavlova possibilities are endless, so get ready to whip up a masterpiece with this collection of our best pavlova recipes.
You can never go wrong with a pav. But you’ve also never had one quite like Yotam Ottolenghi’s. It’s guaranteed to please – and surprise – everyone.
“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
Update your pav game this year with Mark LaBrooy's clam shell pavlova, layered with swirls of lemon curd, sweet chantilly cream and a delicate macadamia nut crunch for added texture.
"Most of the pav problems people ask me about are weeping pavs, browning pavs, soft pavs and pavs that disintegrate when handling. This pavlova stack solves all of those dilemmas. So much of the challenge of a pav is in the cooking; by spreading the meringue into thin layers, we simplify the process." - Emelia Jackson
Add some extra festive spirit into your pav this year with our Christmas tree pavlova recipe.
We’ve all got our own way of doing Christmas, but when it comes to dessert, Matt’s pav might just become your new family tradition. You’ll need to start this recipe at least a day ahead.
Phoebe Wood provides a sleek spin on a timeless classic with this chocolate pavlova with spiced pears.
This upside-down method removes the stress of worrying if your pav will hold up or crash, but still ticks all the boxes for taste, texture and aesthetics.
You’ve never seen a pav quite like this before! We suggest a fanfare of trumpets before you bring this beauty out to the table, then watch as your guests gape in awe. Luscious ribboned purple meringue comes topped with luxuriant swathes of blueberry cream, vibrant figs and glossy blackberries. This is the dessert to make an impression this summer, and it tastes every bit as spectacular as it looks. You’ll need a piping bag fitted with a 4.5cm ribbon nozzle. Credit: Ben Dearnley
Italy heads down under with this decadent dessert.
“Pavlova being the crowd favourite for Christmas, this recipe highlights two of my favourite fruits – mangoes and blackberries. In this recipe, we pickle the blackberries to add a bit of acid to cut through the sweetness of the pavlova.” – Matt Moran
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.
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
Nornie Bero takes the classic pavlova and makes it even more Australian, with native ingredients that bring unique flavours.
“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
