Ben Dearnley
A good pavlova recipe can linger in a family for generations. But it would appear everyone has their own twist on this classic dessert. From different fruit toppings to meringue flavourings, there is no limit to pavlova variations. Only one thing remains consistent—it’s always a showstopper.
Summer is a particularly fun season for pavlova. The combination of airy meringue with cream and fruit makes for a light but flavourful dessert. Given Australia’s phenomenal array of summer fruits (mango, cherries and stone fruits, to name only a few), the pavlova becomes a particularly enticing seasonal treat.
This is perhaps the reason pavlova continues to be a go-to for the Christmas table. To assist you in your holiday menu planning, allow us to offer this collection of our favourite pavlova recipes.
The best pavlova recipes 2025
Berry and pistachio stacked pavlova
Mango, macadamia and spiced white chocolate pavlova wreath
Peach pavlova trifle with brandy custard
Cherry Ripe pavlova
Cardamom-pistachio pavlova with rose cream
Coconut pavlova with passionfruit jam and lychees
Rockpool Bar & Grill’s passionfruit pavlova
Coconut-caramel pavlova
Passionfruit and mango pavlova
Watermelon-rose pavlova wreath
Pauline Kwong’s pavlova
Bert’s passionfruit and elderflower pavlova
Frozen spiced chocolate pavlova
Blackberry and lemon mini pavlovas
Lauren Eldridge’s brown-sugar pavlova with mango, hibiscus, hazelnut and coconut cream
Golden pavlova with mango yoghurt and tropical fruits
Spice Temple’s Chinese pavlova
Rolled soft meringue with tropical fruit and lime mascarpone
Pavlova semifreddo with banana and passionfruit
Pavlova recipe tips
The key to a good pavlova is in the meringue texture, which is often determined by the mixing and baking processes. When it comes to whipping your pavlova, Flour and Stone baker, Nadia Ingram, advises not to be overzealous. “Starting at medium speed will ensure the pavlova isn’t too aerated (yes, it’s a thing), and have more cracks than you’re after.” Ingram also warns against adding sugar too quickly, recommending a slow and steady approach to the addition of this ingredient. Also be sure not to make your meringue too thin before baking (at least 5cm thick). Finally, cook your pavlova meringue on a low heat (pre-heat to 140C before turning down to 100C and baking for an hour).
For pavlova topping inspiration, consider the best fruit of the season. In summer, consider berries, mangoes, cherries or peaches. It’s hard to go wrong with Australia’s selection of summer fruits, hence pavlova’s popularity this time of year. Meanwhile, pavlova-friendly winter fruits in Australia include kiwi, pears, passionfruit, quince and rhubarb. In addition to these, autumn welcomes delicious plums, figs and grapes to our fruit bowls. For an aesthetic appeal, consider following a colour theme, e.g. the golden hues of mango and passionfruit. However, regardless of the pavlova toppings you choose, only one rule really applies—it must taste good!
Learn more about crafting the perfect pavlova with our How-To guide with Nadia Ingram.
