Pavlova, a national dish of Australia, was named for Russian ballerine Anna Pavlova. This meringue-based dessert is also a favorite in New Zealand. Preheat oven to 300 degrees Fahrenheit with rack in ...

Whisk all the ingredients together in a metal bowl. Set the bowl over a pot of simmering water. Continue whisking until the mixture becomes thick and puddinglike. Chill over ice, whisking often. When ...

1. Preheat oven to 160C. Line a 20 x 30cm swiss roll tin with baking paper. Sprinkle the base with 2 Tbsp of sugar. 2. Into a large bowl place the egg whites and beat until stiff. Add the remaining ...

I’ve been thinking about making pavlova — a light dessert of baked meringue filled with whipped cream, berries and lemon curd — for years. It’s always felt intimidating. With more time at home for ...

“A perfect late spring/early summer pudding, which plays on quintessential Italian flavours. Unlike the traditional (and often overly sweet) pavlova, I prefer a tangy yoghurt cream and velvety curd ...

As a baker, I relish making a Valentine’s Day dessert. Instinct says to seduce with a decadent chocolate treat, but sadly, my Valentine for the past 20 years isn’t the biggest chocolate lover. But I ...

Story of our lives: We’re craving cake, so we eat a slice (or two) and then feel weighed down and blah for the rest of the day. But when we discovered this double-decker lemon-raspberry pavlova, we ...

Ever since my first pav in How To Eat, I have been something of a pavaholic. For me, acidity is key. I never understood why anyone would pile sweet fruit on top of something that is essentially – and ...

Pavlova is a classic dessert in both New Zealand and Australia and one of my personal favorites for special occasions. It was, according to legend, created for a Russian ballerina, Anna Pavlova, who ...

Makes an 8- to 9-inch free-form tart (serves 8). Note: This is traditionally filled with whipped cream and berries. When the Meyer lemons are in season, make a bright, sunny curd. From Beth Dooley.