There’s something truly magical about whipping up a Pavlova, and when it’s beloved British chef Jamie Oliver’s take on the classic dessert—which he calls a 'Pavlova Royale'—you know it’s bound to be a ...

A moreish combination of tropical flavours with a real kick. Chocolate swirl, toffee banana, honeycomb and two toppings – load it up! This sherry-soaked sponge with fruit, pavlova pieces, cream and ...

Most often, a pavlova is made as a giant free-form meringue that’s baked, then topped with whipped cream and fruit or whatever’s on hand. Ottolenghi and Goh spread out their meringue on a sheet pan ...

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 ...

Pavlova—constructed with delicacy and care, yet destined by its nature to a state of sticky mayhem and dissolution—is a dessert for our times. Built upon a brittle, foamy foundation of slowly baked ...

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 ...