Perfecting the pavlova

Justine Schofield shares her ideas for whipping up this Aussie favourite

THE pavlova is an Australian institution, a dessert staple around the country.

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

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,” Scholfield says.

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,” Schofield says. “Top with individual raspberries.”

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,” Schofield says. “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,” Schofield says. “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.”

Grilled peaches, passionfruit and cherries with creme fraiche

Schofield says: “Cut through the sweetness with delicious grilled peaches and some tangy creme fraiche.”

Chocolate cream pavlova

This one is great for the chocolate lovers.

“Add cocoa to your meringue mix and your cream for a decadent chocolatey treat,” Schofield says.

“Dress with strawberries and dust over some extra cocoa.”

For more expert tips, visit lifestyle.com.au.