Every Christmas table deserves a centrepiece worth gathering around, and this year it’s a showstopper thanks to former chef and food content creator, Veronica Wnuk (@vewnuk).

Her berry-filled spin on the Australian classic swaps one round base for three tall oval layers, stacked high on a platter for maximum impact. But her recipe isn’t complicated, and with simple ingredients, getting started is just as easy as the assembly itself.

Veronica built her flavour pairing around the fruits that say Christmas to her: berries and cherries, piled between soft folds of cream. Their deep colour and glossy finish give the pavlova its festive edge, while their tart flavours keep the sweetness of the meringue in check.

Ingredients, serves 10–12

For the meringue base:

• 4–5 egg whites
• 1 cup caster sugar
• Alternative: Meringue bases from Woolworths

For the cream layer:

• 600ml thickened cream
• 2 tbsp caster sugar
• 1 tsp vanilla extract

For the topping (Christmas berry version):

• 250g fresh strawberries, halved
• 125g raspberries
• 250g fresh cherries, pitted
• ½ cup cherry syrup, reduced until glossy and thick
• 100g dark chocolate, for shaving

For the topping (Tropical mango version):

• 250g fresh mango, cut into strips
• 3/4 cup (fresh) or 170g (canned) of passionfruit pulp
• 100g toasted coconut, for sprinkling

Method

Prepare ahead. If making your own meringues, bake them the night before and switch off the oven, leaving them inside to cool slowly overnight. This gives a crisp shell with a soft, marshmallowy centre, and takes the pressure off Christmas Day itself.

1. Whip the cream. On the day, whisk the thickened cream with caster sugar and vanilla until it holds soft peaks – you want it billowy, not stiff.
2. Prepare your topping. For the berry versions, gently simmer your cherry syrup in a small saucepan until it thickens slightly and turns glossy, then set aside to cool. For the tropical version, simply slice your mango, and have your passionfruit pulp ready to go.
3. Layer the first base. Place your first meringue on a serving platter and spread generously with whipped cream, letting it spill slightly over the edges.
4. Add fruit. Scatter over a third of your chosen fruit, pressing gently into the cream.
5. Repeat and stack. Layer the second and third meringues in the same way, stacking each slightly offset rather than perfectly aligned, to build natural height and movement.
6. Finish the top. Pile the best of your fruit onto the final layer. For the berry version, drizzle with reduced cherry syrup and finish with shaved dark chocolate. For the tropical version, spoon over the remaining passionfruit pulp and sprinkle generously with toasted coconut.
7. Serve immediately. Pavlova is best assembled close to serving so the meringue keeps its crackle against the soft cream and juicy fruit.

But the beauty of this dessert is that the base can work for an array of flavour combinations. For a bright, tropical option suited to the Australian summer, try mango, passionfruit, and toasted coconut.

Wow your friends and family this Christmas with a simple stacked pavlova. With a little assembly, you’ll have a stunning festive centrepiece that looks far more time-consuming than it is. Pile it high and bring a little Christmas magic to your dessert table.