The short list: Australia’s most iconic desserts
Ask a few Australians to name their national sweets and the same handful keeps coming up. Pavlova and the lamington are the two most often called national icons, followed closely by Anzac biscuits, the Tim Tam, vanilla slice and the no-bake chocolate ripple cake. Most are simple, built from pantry staples, and meant for sharing at a barbecue, a school fete or afternoon tea.
| Dessert | What it is | Bake or no-bake |
|---|---|---|
| Pavlova | Crisp meringue shell with a soft, marshmallow-like centre, topped with cream and fruit | Bake (low oven) |
| Lamington | Sponge squares dipped in chocolate icing and rolled in coconut | Bake |
| Anzac biscuit | Oat, coconut and golden syrup biscuit | Bake |
| Tim Tam | Two chocolate biscuits with cream filling, coated in chocolate | Store-bought |
| Vanilla slice | Custard between sheets of puff pastry, with icing on top | Bake |
| Chocolate ripple cake | Chocolate biscuits layered with whipped cream | No-bake |
There is no official count of Australian desserts, so treat any “top 10” list as one writer’s opinion. The six above are the ones that appear most consistently across lists.
Pavlova
Pavlova is a large, cake-shaped meringue with a crackly crisp outside and a soft, marshmallow-like middle (for a different style of meringue, see our Italian meringue desserts). It is traditionally finished with whipped cream and fresh fruit such as strawberries, kiwi fruit or passionfruit.
Australia and New Zealand both claim it as their own, and the argument has not been settled. It is safest to call it a dessert shared and fiercely defended by both countries.
Home-baking tips that matter most:
- Make sure the bowl and beaters are completely clean and free of grease, because fat stops egg whites from whipping properly.
- Add the sugar gradually and keep whisking until the meringue is glossy and holds firm peaks.
- Bake low and slow, then let the pavlova cool in the switched-off oven with the door closed or slightly ajar. Rapid temperature changes are a common cause of cracking and collapse.
- Add the cream and fruit just before serving so the shell stays crisp.
If you are short on time, ready-made pavlova shells are sold in Australian supermarkets, and many home cooks simply add whipped cream and fruit. Use proper whipping cream rather than aerosol cream for a better texture.
Lamingtons
A lamington is a square of sponge cake dipped in a thin chocolate icing and rolled in desiccated coconut. Many describe it as Australia’s “national cake”. Some versions are split and filled with jam and cream; others are left plain. People do argue about whether a true lamington has raspberry jam in the middle.
Tips for tidy lamingtons:
- Bake the sponge a day ahead, or freeze it briefly. Slightly firm sponge squares hold together when dipped.
- Cut into even squares, then dip using two forks. Use a thin icing that soaks lightly into the surface rather than a thick frosting.
- Roll in coconut straight after dipping, before the icing sets.
If you already have a plain butter cake recipe, our Trinidad cake recipes include a simple sponge that would work as a base for squares, and our jam sponge cake recipes cover a lighter whisked sponge that suits the jam-and-cream style.
Anzac biscuits
Anzac biscuits are made from oats, flour, sugar, desiccated coconut, butter and golden syrup, with a little bicarbonate of soda dissolved in hot water. They are commonly said to have been made during the First World War for Australian and New Zealand soldiers (the Anzacs), and the keeping qualities of the ingredients suited long journeys. Some writers link them to older Scottish oat biscuits.
Recipes differ in texture. Some are hard and crunchy, others are chewy, and the difference usually comes down to baking time, how much the dough is flattened, and the amount of golden syrup. Try a few variations to see which you prefer.
A quick note on terms: in Australia a “biscuit” is what North Americans call a cookie, so the name is “Anzac biscuits”, not “Anzac cookies”.
Tim Tams and other biscuit-aisle favourites
The Tim Tam is a commercial treat rather than a home recipe: two malted chocolate biscuits separated by a light chocolate cream and coated in chocolate. It has many flavour variations now and a loyal following among Australians living overseas.
Another retro favourite is the Iced VoVo, a biscuit topped with strawberry-flavoured and vanilla marshmallow, with a sprinkle of coconut and a layer of raspberry jam. These are easiest to enjoy as they come, but they are also popular as inspiration for home bakers making their own chocolate-coated biscuits.
Vanilla slice
A vanilla slice is a thick layer of custard sandwiched between two sheets of flaky puff pastry, finished with icing. You may also see it called a custard slice, and it is closely related to the French mille-feuille. If you enjoy this kind of layered pastry, compare it with Slovenia’s Bled cream cake in our Slovenian desserts and recipes guide.
Practical advice:
- Frozen puff pastry works well. Bake it weighted down lightly so it does not puff unevenly.
- Let the custard cool and set firm before assembling.
- Cut with a sharp serrated knife, using a gentle sawing motion.
Chocolate ripple cake
Chocolate ripple cake is a retro, no-bake favourite. Chocolate ripple biscuits are sandwiched or stacked with whipped cream, then the whole thing is chilled so the biscuits soften into a cake-like texture. The classic shape is a log, cut into slices to show the stripes.
It is also a good first dessert for beginners, because it requires no oven; our no-bake rice krispie cake ideas are another easy option. Chill it for several hours, ideally overnight, for the cleanest slices.
A quick Australian baking vocabulary
Reading Australian recipes is easier with a few translations:
- Biscuit: a cookie.
- Scone: roughly what North Americans call a biscuit, usually served with jam and cream.
- Icing: used for frosting, as in the lamington icing.
- Desiccated coconut: finely shredded, dried unsweetened coconut.
- Golden syrup: a pale amber cane sugar syrup, essential in Anzac biscuits.
Sources agree that Australians usually name the item directly (cake, tart, pie, biscuit) rather than use the umbrella term “baked goods”.
Which one should you bake first?
- Want the most impressive centrepiece? Try pavlova.
- Want something for a lunchbox or gift tin? Make Anzac biscuits.
- Want a party snack? Lamingtons are made for it.
- No oven or limited time? Chocolate ripple cake.
More desserts from around the world
If these have you curious about other regional traditions, you may enjoy our guides to Romanian desserts and recipes, Slovenian desserts and recipes and Trinidad cake recipes.
FAQ
What is the most famous Australian dessert?
Pavlova and the lamington are the two most frequently named. Pavlova is also claimed by New Zealand.
What are the oldest Australian desserts?
It is hard to date them precisely. Anzac biscuits are usually linked to the First World War period, and many other favourites are variations on older British baking traditions adapted to local ingredients.
How many desserts are there in Australia?
There is no definitive number. Regional and family recipes vary widely, so lists differ from source to source.
What are the most popular sweet treats in Australia?
Supermarket and bakery staples include Tim Tams, Anzac biscuits, lamingtons, vanilla slices and pavlova.