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 ...

Pavlova is a meringue-based dessert known for its light, airy texture and crisp shell. Named after Russian ballerina Anna ...

“Egg supply shortages atm, in case you don't know. Also, there can be (seasonal?) egg white quality issues affecting the ...

This Caribbean pavlova makes a spectacular dessert, piled high with fresh mango and passion fruit, roasted pineapple and coconut, and drizzled with toffee sauce. Better still, it can be made in ...

The pavlova will be a pale creamy colour rather than white. Turn off the oven and leave the pavlova in the oven to become cold. Meanwhile, make the lemon curd for the filling.

Every Christmas, Peter Gordon’s mother Timmy makes her pavlova with vanilla honey yoghurt cream and strawberry compote. He says, "My mum makes, without doubt, the best pavlova ever. I should ...

In 2010, cooks rose to a challenge to create their best pavlova in the second annual Nosh Food Market Pavlova Competition. More than 45 foodies descended on Nosh Mt Eden to have their meringue ...

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 ...