This lemon pavlova is a showstopper made for summer celebrations - Topped with lemon curd, basil and edible flowers, this ...

This lemon curd pavlova is a perfectly light dessert with a meringue base. It’s crisp on the outside, chewy and delicious on the inside! Top with tasty berries or fruit. Have you ever imagined ...

This three-tiered pavlova is good enough to impress anyone ... Gently stir through the passion fruit flesh. For the lemon curd, put the lemon zest, lemon juice, sugar and butter in a heatproof ...

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.

until ready to assemble pavlova. Beat heavy cream with an electric mixer until it just holds stiff beaks, then fold 1/2 cup whipped cream into curd to lighten. Spoon lemon curd onto center of ...

This was the first kind of pavlova I learned to make when I was young. The licking of the bowl was definitely the highlight. With plenty of lemon curd in the cupboard at this time of year ...

Put the lemon curd into a bowl and beat it with a wooden ... store in an airtight container at room temperature until needed. Assemble the pavlova about 1 hour ahead of serving.

Bake in the oven for 1½ hours. 3. Turn off the oven with the meringue still inside and leave to cool for 30 minutes. 4. Lemon curd: Whisk the eggs, sugar and lemon juice over a double boiler of ...

There’s a heaviness to the world that I’ve never felt before. Fear, anxiety, that whole ball of wax, just makes me want to retreat to the kitchen and create delicious things to eat. That room ...