Old favourites make a comeback to the dessert menu and are proving popular fixes for a sweet tooth

With pastry chefs creating delicious new desserts on menus, it is great news that some old favourites have made a comeback and have proven popular fixes for that sweet tooth.

We love our retro desserts and some chefs decided "if it's not broken, don't fix it", while others added their twist on classic recipes.

Pastry chef Lily Lau at Fish & Meat puts her signature twist on the classic pavlova - the dessert named after the Russian ballerina Anna Pavlova in the 1920s. The classic pavlova is a meringue cake with a crispy crust and is topped with fruit and often whipped cream. Lau's version has a few modifications.

"I have tried not to stray too far from the original," she says. "I have used high-quality ingredients with a small twist such as adding Tahitian vanilla to the Chantilly cream nestled atop the meringue. I have also incorporated a refreshing basil and yoghurt sorbet for that signature Fish & Meat twist. To round it off are a few spoonfuls of a passion fruit coulis and of course, plenty of fresh seasonal fruit and berries.

"Pavlova is a colourful dessert, so having plenty of rich colours blended together will certainly make you smile especially with its sweet and delicious taste," Lau adds. "The great thing about a pavlova is that the toppings and extra garnishes can change along with the seasons, so in colder months, winter berries may be more appropriate and in the summer months, a variety of tropical fruits."