Preheat oven to 120°C (fan bake). Line a baking tray with baking paper and draw a circle about 20cm wide. Beat egg whites ...

There’s something truly magical about whipping up a Pavlova, and when it’s beloved British chef Jamie Oliver’s take on the classic dessert—which he calls a 'Pavlova Royale'—you know it’s bound to be a ...

A school-night potluck is the last place you’d expect to see something as elegant as a cloudlike meringue, covered with berries and frothy with vanilla-scented whipped cream. But looks can be ...

Add articles to your saved list and come back to them anytime. This is one of those desserts that gives you that impressive result while being very easy to make. You do need a stand mixer for this ...

This article was produced by National Geographic Traveller (UK). Sweet as it tastes, this much-loved dessert has a bitter history. As is the case with both hummus and hamburgers, the pavlova’s ...

"A good pavlova has a crisp shell that is a very pale golden colour and has a centre that is light, soft and fluffy." The sweetest of treats from our queen of cakes Depending on who you ask, pavlova ...

To create the perfect pav, use an electric beater (preferably a benchtop model) fitted with a balloon whisk attachment. Add the sugar slowly as you beat until the mixture is thick and glossy. I’ve ...

Add articles to your saved list and come back to them any time. The pavlova is a summer icon; just a few simple ingredients can be transformed into a beautifully flavoured and textured dessert. But ...

A fresh take on a classic pavlova. Photo / Babiche Martens I always make my meringue at night, then leave it to cool until the following morning. Stick a note on the oven so you don’t turn it on the ...