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.

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.

“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

“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

Pistachio is one of the hottest flavours of the year, and here we combine it with juicy, tart raspberries to create a stunningly vibrant festive dessert that showcases the colours of Christmas in delectably sweet trifle form.

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.

Make the most of summer’s beautiful cherries with this stunning trifle. Assemble it the day before for relaxed entertaining. We added kirsch, the traditional cherry liqueur for a black forest cake, but you can simply omit if you prefer.

“Enter a world of strawberry syrup-soaked sponge, seductively sweet white chocolate mousse and an abundance of fresh summery strawberries. The beauty of this knockout trifle comes from the varying shapes and sizes of the fresh strawberry slices. The best part is we’re not aiming for perfect uniformity, which makes this simply stunning effect very easy to create.” – Kirsten Tibballs. Images and text from Chocolate All Day by Kirsten Tibballs, photography by Armelle Habib. Murdoch Books RRP $49.99.

Whether you're looking for the perfect gift idea or just want the ultimate one-bite treat, these limoncello and white chocolate truffles hit the sweet spot. The zesty notes from the limoncello lifts the indulgent texture of these creamy desserts, while the sharpness of the white chocolate adds to the bright flavour. Elegant, delicious and easy to make, these truffles are sure to be your next favourite.

“This four-ingredient wonder is the perfect Pinoy potluck dessert. Use Graham crackers instead of digestives from your local Asian grocer for that authentic Filo taste.” – Mark Mariano. You’ll need to start this recipe a day ahead, and you’ll need 12 small serving glasses or jars. You can also layer this dessert in a large baking dish.

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).

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.

"Eggnog is a much loved Christmas drink in other parts of the world, but less well known here in Australia. It’s essentially a spiked, spiced thin custard, and is absolutely delicious. I’ve turned it into a thicker, more stable custard, perfect for layering in your trifle centrepiece this year." - Emelia Jackson

"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

Nothing screams Aussie summer more than mangoes and meringue! Add an extra festive touch to your menu with this pavlova wreath.