5 Unique Pavlova Topping Tips that Aren't Strawberries and Cream

 By Marie-Antoinette Issa. 

Cross-cultural rivalries aside, pavlova is an Antipodean culinary classic, - typically topped with a combination of whipped cream and in-season tropical fruit such as mangoes, kiwi and berries. If you're looking to mix things up this holiday season, why not experiment with these unique and unexpected additions that still let the meringue base shine?

If you love the warm, fragrant flavours of the Middle East, why not give your pavlova a makeover? Start by whipping up rosewater-flavoured cream as your base. The delicate floral notes of rosewater perfectly complement the crisp meringue. Next, sprinkle the pavlova with crushed pistachios for a crunchy texture and a rich, nutty flavour that pairs beautifully with the creamy sweetness of the rosewater cream.

For a pop of colour and tartness, top with pomegranate seeds. These jewel-like seeds not only look stunning but add a burst of freshness and a slight tang that contrasts wonderfully with the sweetness of the meringue. This Middle Eastern-inspired pavlova is sure to wow your guests and bring something new to your dessert table.

 

Indulge in a cosy, Autumn-inspired twist on the classic pavlova, by using cooked cinnamon apples as your topping. Saute apple slices in a pan with a touch of butter, cinnamon and brown sugar until they’re soft and caramelised. Pile the apples onto your meringue and finish with a swirl of whipped mascarpone or vanilla cream for added richness. A dusting of cinnamon and chopped toasted walnuts can add texture and a nutty contrast. This topping not only tastes like a warm, spiced apple pie but also adds a comforting, seasonal flair to your pavlova.

Alternatively, we love this version made with banana and honey - for a fresh-fruit-topped take that proves you don’t have to rely on strawbs to deliver a berry-tasty Summer treat. 

 

Cater to the chocoholics with this decadent version. Start by topping your pavlova with a rich, glossy chocolate ganache made from dark chocolate and cream. Once it’s spread over the meringue, sprinkle on chopped, toasted hazelnuts for a satisfying crunch. For added indulgence, drizzle with a little extra melted chocolate or even a few dollops of Nutella. This version brings the perfect balance of sweetness and bitterness, with the chocolate and hazelnuts elevating the pavlova into a luxurious dessert.

For a bit of sparkle, try a Prosecco-infused cream pavlova topping. Whip up cream and fold in a touch of Prosecco for a sweet, slightly effervescent flavour that pairs beautifully with fresh berries like blueberries, raspberries and blackberries. Add a handful of mint leaves for a refreshing element. For an extra festive touch, dust with a light sprinkling of edible glitter or sugar crystals to give your pavlova a shimmering, celebratory look.

Finally, for a truly non-traditional take, try this frozen green pavlova - which offers a refreshing and modern twist on the classic dessert - perfect for sweltering Summers. Featuring a crisp meringue base topped with velvety vanilla Chantilly cream, a vibrant brunoise of cucumber, green apple and pear compote and a delicate cucumber and green apple sorbet, it’s a symphony of light, fresh flavours. Served with a dramatic dry ice smoke effect, this pavlova is not only delicious but also a dazzling centrepiece for any occasion.