Light and airy, this Mixed Berry Pavlova is a stunning dessert that is easier to make than it looks. With a crisp meringue ...

Recognized as one of the national desserts of both New Zealand and Australia, this iconic dessert is said to have been named after Anna Pavlova, a Russian ballerina who frequently toured in both ...

Delicate clouds of crisp meringues with soft centers are stunning little nests for spoonfuls of whipped cream topped with berries. New Zealanders and Australians argue endlessly over the origins of ...

As a baker, I relish making a Valentine’s Day dessert. Instinct says to seduce with a decadent chocolate treat, but sadly, my Valentine for the past 20 years isn’t the biggest chocolate lover. But I ...

To make the pavlova, place egg whites in a bowl. Using stand or handheld mixer, beat egg whites on high speed until firm, about 3 minutes. Slowly add sugar and beat until firm, shiny peaks form, about ...

There’s no arguing that Martha Stewart is the queen of desserts. From her decadent angel cake to her many other baked confections, the chef never disappoints. Stewart’s been in the business for a ...

Pavlova: Preheat oven to 275 degrees. Make sure your mixing bowl—which should be metal—is dry and clean of any oils, and whip the egg whites with an electric mixer until soft peaks form. Slowly add ...

Elegant is how one might best describe a pavlova, with its delicate bone white shell and pillowy, airy middle. In this version it is married to another classic from the dessert canon, Black Forest ...

Years ago, I stumbled upon a recipe for Pavlova on a food blog site I frequented. The writer’s diversion from dinner staples to what appeared in the photographs to be a showstopping dessert ...