Typically, an Aussie pavlova is a big cloud of shiny white meringue decorated with lashings of whipped cream, slices of strawberry and kiwi fruit and the contents of a passionfruit, ideally plucked from a vine hanging over the back of the outdoor dunny. But if you’re bored of the same old pav – or you’re not a fan of any of the usual toppings – you can always give mine a go. It combines the flavours of mixed berries with a hint of coconut and, if you like a drinkie, you can add a drizzle of framboise liqueur.