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6 new ways to make pavlova

It's a go-to dessert for Christmas and summer celebrations and, while we haven't reinvented the wheel, we've come up with six spectactular desserts that make the most of the very versatile pavlova.

  1. 1.

    Everyone can enjoy these light, airy vegan-friendly pavlovas that are served topped with coconut yoghurt, warm raspberry jam and summer berries.

  2. Curtis turns Christmas pav into a modern take on Eton mess by combining crisp meringue with sweet summer peaches and decadent mascarpone cream.

  3. 3.

    This pretty pavlova wreath looks too good to eat until you find out it's topped with coconut cream and tropical fruit. Heaven!

  4. Transform petite pavlovas into sweet little cups filled with eggnog-flavoured cream and drizzled with boozy rum syrup for a sublime Christmas treat.

  5. Turn Christmas pav into a show-stopping trifle layered with fragrant summer stone fruit and vanilla custard. This impressive dessert looks great and requires little effort – you don't even have to turn on the oven!

  6. Trifle is always a crowd-pleaser at Christmas and this one’s a beauty. It’s inspired by the classic pav, but you don’t have to turn on the oven – too easy! You could make it as individual trifle in glasses if you like. To save time on the day, make the custard up to 2 days ahead, cover and refrigerate. Then assemble the trifle, without topping with meringues, up to 4 hours ahead, cover and refrigerate.