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 ...

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 ...

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 ...

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.

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 ...