Sofia Schlieben, corporate pastry chef at JF Restaurants, explained to Food Republic which ingredient is the key to achieving ...

Meringue is a tempermental, fickle friend, but it's integral to the structure (and success) of your pavlova. Here's how to ...

Cool on a wire rack. Allow to get quite cold. To serve, whip the cream softly, smother the pavlova with cream and decorate the top fruit of your choice. Preheat the oven to 150°C. Line a baking ...

Leave the meringue there until the oven is cool. If you prefer you can make your meringue the day before you make the pavlova. You can just leave it in the oven until you are ready to add the ...

This Caribbean pavlova makes a spectacular dessert ... then gently lift it from the baking paper onto a serving plate. (See the recipe tips for a reduced cooking time.) To make the toffee sauce ...

Get perfect results every time with this quick and easy pavlova recipe. Top with whatever delicious fruits you have to hand. Preheat the oven to 180C/350F/Gas4. Line a baking tray with greaseproof ...

SPREAD into 8-inch circle on parchment-covered baking sheet. BAKE 1-1/2 hours. Cool completely. TRANSFER meringue to plate just before serving; top with remaining ingredients.

In 2010, cooks rose to a challenge to create their best pavlova in the second annual Nosh ... Hamilton from St John's has been using the same recipe for more than 40 years. Here are the champ's ...

Is there a trick I am missing? Thanks, Den. A few years back I shared my mother's pavlova recipe with the Herald and am happy to do the same again as my mum Timmy simply makes the best I know ...

Lisa Faulkner cooks up a lamb shank pie and a chocolate pavlova, ably assisted by her daughter Billie and niece Eva-Rose. Preheat the oven to 180°C (350°F), gas mark 4. Toss the lamb shanks in ...