7 ways to pimp your pavlova

Create a purely indulgent pav with these handy hints to help you nail the perfect base and topping combinations that your guests will go wild for.

The pavlova is an Australian institution; A summer staple around the country. 

If you're in charge of creating the perfect pavlova for your next gathering, read on for tips and tricks from Justine Scholfield, foodie and Bulla Family Dairy brand ambassador, for the best meringue base and some totally amazing topping ideas.

Build the best base

"The best way to pimp your pav is to make sure you’re starting with the perfect meringue base," says Justine. "Get that right and your toppings are only limited by your imagination." 

Here are Justine's tried-and-tested tips:

  • "Before making the meringue, all equipment needs to be squeaky clean and dry, so the meringue will not drop when cooking," she says.
  • Fresh ingredients matter! "Use the freshest eggs you can find, brought to room temperature before you whisk," says Justine. This will help your meringue to rise to its full potential.
  • Afraid the meringue will crack or droop? You're not alone. Fresh meringue is delicate, but heat plays a crucial part here. "Always leave the pavlova in a turned off oven to cool and dry out, overnight for best results," advises Justine.
  • If the thought of meringue is too hard, don't be afraid to buy a premade base. "There are plenty of good pre-made pavlova and meringue options you can buy, and they come in all shapes and sizes," says Justine.

Now you've got the base sorted, you can begin thinking of your topping selections. Read on for some divine inspiration! 

Classic pavlova

What to include: Mango, kiwi, passionfruit and fresh mint with cream.
"Smash up your pav and serve in individual glasses with loads of cream and topping for an impressive party dessert," says Justine.

Chocolate cream pavlova

This one is for the chocolate lovers! "Add cocoa to your meringue mix and your cream for a decadent chocolatey treat. Dress with strawberries and dust over some extra cocoa," suggests Justine.



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Hazelnut meringue with coffee cream and caramel sauce

"Add hazelnut meal to your meringue mix to create an Italian inspired pavlova," she says.

Grilled peaches, passionfruit and cherries with crème fraiche

Justine says, "Cut through the sweetness with delicious grilled peaches and some tangy crème fraiche."

Mini pavlova bites with raspberries and vanilla cream

This simple serving suggestion is great for the kids. "Just buy the mini pavlova bases, mix some vanilla essence into your cream and divide amongst the pavs. Top with individual raspberries... Just like a Petit Four!" says Justine.

Mango and passionfruit pavlova cream sandwiches

This pav adaptation is great for parties or passing around at a barbecue.

"Cut equal circles out of your meringue base. Mix some mango curd with passionfruit pulp and thickened cream," says Justine. "Use the mix to sandwich two meringue circles together."

Raspberry swirl meringue with fresh berries and toasted almonds

"This will look seriously impressive to your guests, yet is so easy," says Justine.

"Gently swirl through some raspberry coulis into your meringue mix for that marbled effect. Top your pavlova with dollop cream, fresh berries and some crunchy toasted almonds." Yum!

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