Following on from our Gluten Free Raspberry Lamingtons for Australia Day, today we are bringing you another Aussie classic – pavlova! Today’s twist is that it’s a deconstructed version. By layering all the components of a traditional pavlova in stemless wineglasses, you can create an easy, elegant dessert in under 30 minutes!


125g blueberries
125g raspberries
250g strawberries, halved
200g white chocolate, melted
600ml thickened cream
1 tbsp icing sugar
1 tsp vanilla bean paste
100g mini meringues
mini Australian flags (optional)

  1. Line a baking tray with grease proof paper.
  2. Dip each strawberry in the melted white chocolate, shake off any excess and place on the prepared tray. Place in the fridge for 15 minutes or until chocolate is just set. Reserve remaining chocolate.
  3. Beat cream, icing sugar and vanilla until firm peaks form.
  4. In 6 x stemless wine glasses, alternate layers of cream mixture, berries and meringue. Drizzle with remaining melted chocolate, place an Australian flag in each and serve immediately.

Makes 6