A Kiwi-born chef across the ditch has mashed two iconic Australasian desserts together and created the 'pavington'.

The bottom is a sponge covered in chocolate icing and coconut and the top is pavlova covered in cream and kiwifruit.

The two desserts are sandwiched together with a thick layer of raspberry jam.

"It's a bit of fun, and they're two delicious, classic, iconic Australian sweets that are better together than separately," Attica head chef Ben Shewry told Broadstreet.

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Shewry said he spent nearly two months figuring out the concept, which took over 30 attempts to perfect.

Attica is a restaurant located in Melbourne and is still operating during the area's Covid-19 lockdown through delivery.

Shewry describes the dessert as a bit like him "It's a sweet that has a foot in both camps".

The pavington is advertised to feed six to eight people and is made to order.