Crush it into an Ottolenghi "mess", top it with chocolate and cherry granita or roll it with your favourite tropical fruits. There's even a vegan version!
1. Colour it
With Matthew Evan's bright nectarine and raspberry pavlova, don't forget the rosewater!
2. Spruce it
This one has your fruit soaking in Moscato syrup and zesty lime juice. The sweet tang goes tremendously well with vanilla-spiked yoghurt. Watermelon and strawberry pav? Yes, yes we do.
3. Crush it
With gusto. Right, Yotam Ottolenghi? His strawberry and rose mess (that's a nod to the Eton) with an excellent homemade sorbet and plenty of pretty pomegranates.
4. Roll it
With Anneka Manning's tropical coconut pavlova. Served with a lime yoghurt cream (yum!), this light number is on a roll and a fruit lover's dream. Plus, we even have a step-by-step gallery so you can roll like a pro!
5. Freeze it
6. Vegan it
Leanne Kitchen substitutes egg whites for chickpea liquid and creates these dairy-free and gluten-free aquafaba meringues – ready to be topped with any fruit, cream or chocolate of your choosing!
Delicately flavoured with rosewater, these individual pavlovas make a divine create-your-own dessert.
8. Sandwich it
Is there a more classic Australian summer dessert than a pavlova with fresh fruit and cream? This passionfruit version comes in ice-cream form, an excellent treat to have sitting in your freezer.
Vietnamese iced coffee is made with a delicious, chicory flavoured coffee, plenty of condensed milk, and ice – hugely refreshing in the humid Vietnamese climate, not to mention an excellent way to caffeinate your pavlova offering thanks to this refreshing recipe. #BringBackTheClassics
10. Flower it
"In the style of Carmen Miranda's hat" like the Hairy Bikers, Simon King and David Myers. Topped with mascarpone, ginger nut bikkies and pretty rose petals, their lychee and ginger pavlova is a true sensation!
11. Bitesize it
12. Spice it
With O Tama Carey's luscious spiced chocolate pavlova. It comes with a superb sour cherry granita and the custard cream is spiked with kirsch, just for good measure!
13. Stabilise it
By adding starch and acid to the mixture. “There are many ways to go wrong with a pavlova,” says Adam Liaw, “but this method will help you avoid the classic trifecta of pavlova pitfalls: cracks, beads and collapses.” Covered with tropical fruits, many starting with 'P' (passionfruit, pineapple, pawpaw...), Adam's golden pavlova is one to bookmark.
14. Deconstruct it
And tap into some native Australian with Seth James' pavlova with rose sorbet and guandong cream.
15. Smash it!
This twist on the Aussie classic calls on orange curd and will quickly become a family favourite.