Pavlova — a marshmallowy cousin to merengue, reportedly named after a Russian ballerina’s tutu — is often thought of as a summer dessert. But, while it is lovely topped with fresh summer berries, our ...

It’s easy to riff on this meringue-based showstopper: Top with whatever fruit you like, or dive into nostalgia with this cookies-and-cream version. By Eric Kim In 1905, the prima ballerina Anna ...

ON THIS WEEK’S episode, senior Test Kitchen editors Shilpa Uskokovic and Jesse Szewczyk are back with Bake Club’s latest ...

Dessert: Named after Anna Pavlova, considered as the best ballet dancer of the history, this New Zealand dessert will enchant ...

Never mind the date on the calendar. It may be spring, but the effects of winter baking still haunt me. As another food-focused holiday draws near, the thought of carefully constructing pastry at this ...

That said, I know there are probably some who shy away from making a pavlova for fear it is a difficult dish to make. However, a few simple tips should help get you over the line. Make sure your ...

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 ...

Pavlova really is the perfect dessert to showcase fresh fruit. I tested six different pavlovas with wildly different toppings: Ottolenghi’s cinnamon pavlova with praline cream and fresh figs; Donna ...

A Pavlova is a disarmingly easy dessert. The trick to a good one is a meringue that has a crisp, crunchy exterior and a tender, airy center that has a texture like homemade marshmallow but is not ...

This week's recipes are dedicated to the top two teams - the French and the Kiwis. They are dessert treats that originate from their respective countries. We chose them to celebrate the hard-fought ...