If you think your kitchen is too cool, then leave the pavlova inside the oven with the door completely open. When you’re ready to eat, turn the pavlova onto a large flat plate or board with the ...

Slide the meringue into the middle of the oven, turn the heat down to 150C/300F/Gas 2 and bake for 1½-2 hours (check after one hour), or until it easily comes off the paper. The pavlova will be a ...

Food historians suggest the dessert became a common use of cornstarch, and carried to Australia and New Zealand as a recipe on boxes. While also a theory, pavlova's story nevertheless evinces food ...

You could even adorn a fruit-topped pavlova with a few meringue cookies for a picture-perfect finish! Want more food knowledge? Sign up to our free newsletter where we're helping thousands of ...

About Kiwi Pavlova Recipe: Pavlova is New Zealand's national meringue based dessert. Here we whip up a version of a pavlova with a pistachio-almond meringue and kiwis. Pour some whipped cream on a ...

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 ...

I've had pavlova envy over the holidays - I'm not much of a baker - that was always my mother's job but since she's gone I have been making the pavlova for Christmas and family occasions.