If not, you’ve been missing out! This heavenly cake is a combination of crispy meringue and sweet, juicy cherries. Trust that ...

2 cups extra fine or baking sugar. 2 1/2 teaspoons cornstarch. One orange, zest and juice. 1/2 pound rhubarb, thin, tender pieces, cut into 3-inch pieces on the bias ...

Pavlova is baked at a low temperature for a long time. Just under two hours of wait time, ... 1 cup fresh raspberries, for garnish. Chocolate shavings, for garnish. Powdered sugar, ...

The origins of this decadent dessert have sparked debate for decades, but whether it’s Australian or Kiwi, it’s seen many ...

A typical pavlova recipe might have a ratio of 1/4 cup of sugar per egg white in the recipe. I found that I could cut the sugar in half with no noticeable impact on texture and taste.

The meringue-based Pavlova dessert was created in honor of Anna Pavlova, a Russian ballerina who visited New Zealand in 1926. ... Add about 1/4 cup custard to each, ...

If you’re looking for something different for an Easter dessert, this stunning pavlova from Mary Berry should do the trick: lemon curd pavlova topped with mini-mounds of meringue and chocolate eggs.

The dessert created in New Zealand in 1926 (in honour of visiting ballerina Anna Pavlova) gets a local flavour with Hilary Biller's rolled version. Full of figs and nuts, it can be whipped up in ...

Strawberry Honey Pavlova. Serves 6-8. Honey Meringue: 1 cup granulated sugar. 1 cup powdered sugar. 7 large egg whites. 1 teaspoon honey. Strawberry Jam: 3 cups hulled, halved strawberries.

Meanwhile, preheat oven to 150°C. Using an electric mixer, whisk egg whites and 330g (1½ cups) caster sugar on high speed for 15 minutes or until thick and glossy, making sure sugar has dissolved.

A typical pavlova recipe might have a ratio of 1/4 cup of sugar per egg white in the recipe. I found that I could cut the sugar in half with no noticeable impact on texture and taste.