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The Creative Issue – News for Creatives | March 8, 2021

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Christmas pavlovas

Christmas pavlovas

| On 11, Dec 2013

An Aussie Christmas is not complete without the most iconic of Aussie desserts: the very loved, very refreshingly sweet, pavlova.

But there are so many varieties of pavlovas why not mix things up and dare to be different as you spread tidings of joy and cheer. Try out new fruits, add nuts, spices, zest, creativity is at the heart of the pavlova art.

So here’s some ideas to get you thinking, experimenting and creating.

THE STANDARD but oh so delicious

This is your go to centre piece crowd pleasing pav – one huge meringue, crunchy on the outside and beautifully airy soft on the inside topped with all the fruits of the sun, make sure you include that beautiful passion fruit.


This celebrates Queensland’s Summer. Instead of opting for your classic pav shape why not go for a pav stack. Simply arrange your meringue mixture onto flat baking trays in a circle (it’s a good idea to stencil a circle on your baking paper) and bake.

Top with layers of mango and cream.

This is a great alternative for people who prefer the crunch of meringue.

Image by: Alicia Moo

Image by: Alicia Moo


Well it’s self explanatory – again using the stack method (go as high as you fancy) layer with berries of all sorts and top with the very festive crimson cherry and if you are feeling cheeky add a drizzle of melted chocolate in between the layers.

Image by: Coles

Image by: Coles


This is for the nut and choc lovers. Find a hazelnut meringue recipe (don’t worry it’s not anymore difficult than your standard white pav, it just adds hazelnut meal). Do the stack or the standard shape and top with roasted hazelnuts, bananas, vanilla cream and decadent dark chocolate.

Image by: Taste

Image by: Taste


Don’t like sharing? Or just like your desserts in miniature? This option is for you.

Make individual pavlova nests, simple place meringue mixture into a piping bag with a star nozzle and pipe onto a baking tray what looks like little birds nests.

Bake and then fill with cream and any sort of fruit or fancy. You can even make this a little help yourself dessert by simply service the plain pav nests among a buffet of irresistible toppings.



This one is for the failed pavlova days. You can pass it off as an Eton Mess aka a cover up for an oven disaster.

Did your pav just not rise, still tastes delicious with that perfect crunchy exterior but looks no where near Christmas cheer? The simple solution: crunch it up into fairly large size pieces, place it in a pretty glass and layer with any of the above.


You could even top it off with a kissable mistletoe.

So experiment a little and add some sweet pavlova love to this year’s festive celebrations.