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10 Delicious Filling Ideas to Elevate Your Pavlovas to the Next Level

Ahead of the holidays the Délice Glacé team has noticed an uptick in our sales of pavlova shells. Clearly, you're getting ready to entertain. These shells are ready to fill so they make perfectly portioned, individual desserts for all your guests, even those who are gluten free and dairy free!

In case you need some filling inspiration for your shells, here are ten of my favorite fillings. I've added some links which are unpaid endorsements.

Whipped Cream and Fresh Berries: This is a go-to classic that deserves to be acknowledged. Dollop billowy whipped cream onto your pavlova, and top it with a vibrant assortment of fresh berries – strawberries, blueberries, raspberries, and blackberries. The creaminess of the whipped cream complements the tartness of the berries, creating a harmonious balance of flavors.

Lemon Curd and Raspberries: Add a zesty twist to your pavlova by filling it with luscious lemon curd like this one from Stonewall Kitchen. The citrusy brightness of the curd pairs wonderfully with the sweetness of the pavlova. Top it off with plump, juicy raspberries for a burst of color and an extra layer of tanginess. This option is dairy free!

Chocolate mousse and Hazelnuts: Spoon a rich, chocolate mousse, like this readily available one by Petit Pot into your pavlova shells, top with a smidge of whipped cream and sprinkle generously with chopped hazelnuts for a delightful crunch. The marriage of chocolate and nuts adds a decadent touch to this already exquisite dessert.

Mango and Passion Fruit drizzle: Embrace the tropics with a pavlova filled with ripe diced mango and a drizzle of passion fruit . The sweet and juicy mangoes, combined with the tartness of passion fruit, create a tropical symphony that transports your taste buds to paradise. You'll need good quality fruit for this one. I like to purchase my tropical fruits from Tropical Fruit Box Top with a dollop of fresh cream or a rich, creamy full-fat European style yogurt.

Salted Caramel, Chestnuts & Pecans: Elevate your pavlova with the irresistible allure of sweet and salty. Smear a salted caramel sauce like this one from Williams Sonoma over your plate. Fill your pavlova shell with a generous helping of fresh whipped cream, add some diced chestnuts, sprinkle sparingly with pink salt and top with a generous fistful of crushed glazed pecans. The sweet-salty combination with a hint of nuttiness adds a layer of complexity that will leave your guests craving more. To me this has all the hallmarks of a Christmas dessert.

Vanilla Custard and Mixed Berries: Add a generous lashing of a good quality vanilla custard to your shells. I recommend La Fermiére. Crown it with a medley of mixed berries, such as strawberries, blueberries, and blackberries, for a timeless combination that never goes out of style.

Almond butter, banana and Coconut cream is a delightful marriage of textures and tastes, perfect for those who crave a harmonious blend of sweetness and nuttiness.

The almond butter infuse each bite with a velvety, buttery essence that complements the sweetness of the meringue. Layered generously on top are slices of ripe bananas that bring a creamy texture that contrasts with the crisp meringue shell and adds a burst of freshness to every mouthful.

To elevate this dessert to new heights, we lavish it with a generous helping of velvety coconut cream. The coconut cream adds a tropical touch, bringing a luxurious, silky finish that ties together the diverse flavors seamlessly and makes this dessert dairy free.

Neapolitan Pavlova a whimsical twist inspired by the iconic tricolor layers of Neapolitan ice cream. Nestle a vibrant compote or a medley of fresh strawberries into the shell. This fruity layer introduces a refreshing and slightly tart note. Top with a scoop of creamy vanilla ice cream and top with with a warm velvety chocolate sauce. If you really want to commit to the Neapolitan concept and add a touch of green you can bring in that extra element of decadence by sprinkling with high quality, salted and lightly crushed pistachios.

Black Forest The gateaux from which we take our inspiration is not just a cake; it's a celebration of flavors. Typically, this cake is an indulgence but our meringue version is light enough to enjoy on a random weekday! Melt some good quality dark chocolate over a double boiler or in your microwave. At Délice Glacé we use Guittard for our creations. Add a small pool of melted chocolate into the center of your shell and top with a tart cherry jam or soak some fresh or frozen diced cherries in kirsch before filling your shells. Top your creation with luscious, lightly sweetened whipped cream and show with shard of shaved chocolate.

Fruitcake We're going to take the best part of a fruitcake, the boozy, candied and dried fruit and mixture and marry it with other flavors that make this pavlova creation a holiday hit. I turned to my Mom for this one because she makes the best fruit cakes that I've ever had! Fruitcakes are traditionally wedding cakes in many cultures and this is the very fruit mix that she used to bake my wedding cake. She also baked my sisters' wedding cakes and was called upon to bake wedding cakes for many friends and family members. My Mom raised three kids, ran her own business, supported my Dad's business and somehow found the time to bake several wedding cakes every year! She says that one trick was to have copious amounts of this fruit mixture always at hand. But this is no ordinary fruit, it's a mixture of Zante currants, sultanas, raisins, diced prunes, dates and candied orange peel. Put these in a jar and then completely cover the fruit with a deep, woodsy cognac, brandy or rum. The higher the quality of the alcohol the better your fruit mixture will turn out. Next, be very, very patient. The mixture is ready to use after a month. Add it to your pavlova shells. Top with whipped cream, which will mellow out the boozy fruit. Drizzle with some treacle. I like to add a piece of marzipan fruit to the top of my creation.

These crisp, gluten free shells are made by hand and only available online at Délice Glacé. But remember we bake these to order, so purchase in plenty of time and remember to post your creations and tag us on instagram @delice.glace.

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