Add Yahoo as a preferred source to see more of our stories on Google. Ever since my first pav in How To Eat, I have been something of a pavaholic. For me, acidity is key. I never understood why anyone ...

Add Yahoo as a preferred source to see more of our stories on Google. Story of our lives: We’re craving cake, so we eat a slice (or two) and then feel weighed down and blah for the rest of the day.

In the midst of January, we're faced with the annual dessert dilemma. We're seeking fresher options to finish a nice meal, since we're weary of chocolate, caramel and nuts. But it will be months ...

Preheat oven to 170 degrees (150 degrees fan foced). Grease tray with butter and then sprinkle with equal parts caster sugar and cornflour. Distribute evenly and then tip off the excess. Beat the egg ...

Pavlova, a national dish of Australia, was named for Russian ballerine Anna Pavlova. This meringue-based dessert is also a favorite in New Zealand. Preheat oven to 300 degrees Fahrenheit with rack in ...

If you’re looking for something different for an Easter dessert, this stunning pavlova from Mary Berry should do the trick: lemon curd pavlova topped with mini-mounds of meringue and chocolate eggs.

Crunchy, chewy, soft and delicious; topped with a lemon curd cream and fresh raspberries, this recipe from the Little Pink Kitchen will help you master a new take on a classic. Beat lemon curd into ...

If you're up to making dessert, this one is dazzling. The outside is crisp, the inside is tart and soft and the topping is indulgent. If you prefer dark chocolate, use it instead of white. You can buy ...

Whisk all the ingredients together in a metal bowl. Set the bowl over a pot of simmering water. Continue whisking until the mixture becomes thick and puddinglike. Chill over ice, whisking often. When ...

Ever since my first pav in How To Eat, I have been something of a pavaholic. For me, acidity is key. I never understood why anyone would pile sweet fruit on top of something that is essentially – and ...