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!
With Matthew Evan's bright , don't forget the rosewater!
Pavlova all the way Source: Alan Benson
This one has your fruit soaking in Moscato syrup and zesty lime juice. The sweet tang goes tremendously well with vanilla-spiked yoghurt. Yes, yes we do.
Source: Feast magazine
With gusto. Right, Yotam Ottolenghi? His (that's a nod to the Eton) with an excellent homemade sorbet and plenty of pretty pomegranates.
Source: Nopi
With Anneka Manning's . 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 so you can roll like a pro!
Source: Alan Benson
Like 's very own . This one's sure to stand the test of summer.
Leanne Kitchen substitutes egg whites for chickpea liquid and creates these dairy-free and gluten-free – ready to be topped with any fruit, cream or chocolate of your choosing!
Meringues can be considered to have an ethereal quality. Source: China Squirrel
Delicately flavoured with rosewater, these make a divine create-your-own dessert.
Rosewater Pavlovas with vanilla-roasted red fruits and toffee pistachios Source: Alan Benson
Is there a more classic Australian summer dessert than a pavlova with fresh fruit and cream? comes in ice-cream form, an excellent treat to have sitting in your freezer.
Passionfruit pavlova ice-cream sandwiches Source: Benito Martin
Vietnamese iced coffee is made with 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 . 
Vietnamese iced coffee pavlova Source: Georgia McDermott
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 is a true sensation!
Into cute personalised meringues. 's Gabriel Cabrera serves his with . Pillowy goodness you don't need to share.
Source: Gabriel Cabrera
With O Tama Carey's . It comes with a superb sour cherry granita and the custard cream is spiked with kirsch, just for good measure!
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 is one to bookmark.
Source: Adam Liaw
And tap into some native Australian with Seth James' pavlova.
australia-day-classics_624748404 Source: SBS Food
This twist on the Aussie classic calls on and will quickly become a family favourite.
For more meringue recipes check out our collection . Feeling nostalgic? Check out
Source: Sarah Todd
Just desserts
8 make-ahead dessert recipes to impress
