Most often, a pavlova is made as a giant free-form meringue that’s baked, then topped with whipped cream and fruit or whatever’s on hand. Ottolenghi and Goh spread out their meringue on a sheet pan ...

It’s easy to riff on this meringue-based showstopper: Top with whatever fruit you like, or dive into nostalgia with this cookies-and-cream version. By Eric Kim In 1905, the prima ballerina Anna ...

This pavlova is as classy as the ballerina for whom the dessert was named, and it's fit for any occasion. The outside of the pavlova meringue is slightly crisp, but its inside is soft, ...

The Australian cook shared her method, tips and tricks for creating the classic dessert just in time for Christmas Day. Maggie begins making the six ingredient pavlova by first preheating her oven to ...

It's the season to be jolly, but not if you're feasting on Turducken and glazed doughnuts this Christmas. For while you might not realise it, every little festive thing you do - from your meal choices ...

Who hasn't dreamed of making cakes as light and scenic as those in the best bakeries? Meringue is the perfect base for cakes, pavlova and master decorations, but... which to choose between French and ...

The pavlova is a summer icon; just a few simple ingredients can be transformed into a beautifully flavoured and textured dessert. But despite its simplicity, there's a surprising amount of chemistry ...