This iconic Australian dessert is made even more delicious with the addition of fresh tropical fruits. Whip up this gorgeous pavlova for a special occasion, birthday party or Christmas celebration.

Travel back to the old English countryside with this classic combination of cake, cream and strawberries. If you're looking for something a little less traditional, switch up the flavours with lemon, almonds and berries.

The pavlova was so named because it was thought to be as light as the famous dancer, Anna Pavlova. We love that this version reminds us of her brightly coloured ballet tutu. It's almost a shame to eat. Almost.

A mouth-watering chocolate pavlova with raspberries that's sure to impress.

Why choose between your two Aussie desserts when you can get the best of both worlds and make these individual pavlova trifles.

A berry cheesecake filling sits atop a crisp meringue nest in this impressive dessert.

Roll up this fruity spin on an Australian dessert favourite. You'll even have some spare passionfruit curd to spread for breakfast or afternoon tea.

Chocolate and strawberries are a match made in heaven and so are these luscious pavlovas. But be warned, it will be almost impossible to stop at one.

Crushed peanuts and a quick strawberry jam combine to create a classic pavlova inspired by the staple student food - peanut butter and jelly sandwiches.

You could experiment with a variety of different berry toppings here. Whatever you choose, you just can't beat a pav topped with whipped cream and berries and drenched in syrup.

This dessert is absolutely stunning with a beautiful rustic flare, layered eggnog pavlova could quickly become a family Christmas tradition.

With a cloud-like, marshmallowy centre, this pavlova is the stuff dreams are made of. Serve with lashings of whipped cream, and fresh berries.

The beauty of this pavlova roll is that you can experiment will all sorts of fruit to fill the centre. We've used banana, kiwi and passionfruit here, but any soft fruit will do. The result is still amazing.

This marshmallow-textured pavlova is cooked directly on the platter it's served on, which eliminates the risk of breaking the fragile meringue when transferring it. Simply make sure the platter is plain, sturdy and ovenproof.

The beauty of this recipe is that you have the delicious taste of a pavlova with a much shorter cooking time. Rolling the meringue in this way results in a bright, fruit filled centre that looks exquisite on the plate.

Want to give a twist to an Australian favourite for Christmas or a special occasion? Whip up these stunning individual pavlovas ahead of then lace with fresh fruit and shredded coconut.

The creaminess of the ice cream and chocolate sauce is a delectable texture contrast to the crunchiness of the pavlova. You can serve this with a berry compote as well if you like.

Give into temptation with this rich chocolate sensation. Forget the traditional fruity pavlova topping. Let the layer of meringue melt in your mouth while chunks of dark chocolate blend with smooth chocolate sauce and cream.

Try this famous Australian dessert for yourself with a modern addition of sweet caramel and rhubarb.

Named after the Russian ballerina, the pavlova is a familiar and well loved Antipodean dessert. You can experiment with all kinds of fruit toppings, but berries and cream is always a winner.

These little individual pavlovas are the perfect finishing touch to any meal with friends. You can experiment will all sorts of fruit toppings; berries are always a good choice, as are the more tropical fruits like mango and passionfruit.

This decadent chocolate, cherries and mixed berry pavlova is the perfect way to end a dinner party, birthday celebration or date night.

Classic pavlova is usually topped with mixed berries and passionfruit pulp. We've opted for a mix of berries here, but if you prefer you can use kiwifruit, thinly sliced pineapple, pawpaw and passionfruit pulp.