"This particular pavlova combines the flavors of a tangy citrus mix with sweet, rich and creamy elements,” says N.Y.C. pastry ...

Mini strawberry pavlovas are your new go-to for a make ahead, special treat. (Recipe Credit: Adrianna Adarme of Fresh Tastes). These pavlovas are one of my favorite make-ahead spring desserts. In the ...

A tarter-than-usual lemon curd offsets pavlova's sweetness, while blackberries add a delightful summer fragrance. We love these little beauties baked in paper, but you could scoop quenelles straight ...

1. Preheat oven to 250 degrees with racks in the upper and lower third. Using a 3-inch bowl or round cutter, trace 6 circles on each of 2 sheets of parchment paper. Transfer each sheet of paper to a ...

Meringue is a light, sweetened foam made from beaten egg whites and sugar. The ratio of sugar-to-egg whites, the technique used to combine the two ingredients, and the baking time and temperature all ...

- Start by preheating your oven to 140°C and placing the rack in the bottom third of the oven. - Next line a baking tray with greaseproof paper and leave to one side to use later. - In a bain-marie ...

It might be due to the heat of our Aussie summers, or it could be because the meringue is so melt-in-your-mouth sweet, and there is often fresh cream and fruit piled on top. Whatever the reason, I’m ...

Try cooking this scrumptious dessert from New Zealand but with an added Russian twist. If you need to cook something sweet and light for the summer, my top recommendation would be pavlova. It is one ...

Easter celebrations will be different this year. Perhaps there will be fewer people gathered around your table. Still, no matter how many people are there, you always need dessert, and Coral Ferry's ...

Note: The recipe is adapted from "BakeWise" by Shirley Corriher. You can make your own superfine sugar by whirring regular sugar in a blender or food processor for 1 to 2 minutes until the sugar feels ...

Don't miss out on the headlines from Food. Followed categories will be added to My News. It might be due to the heat of our Aussie summers, or it could be because the meringue is so melt-in-your-mouth ...