lemon curd pavlova topped with mini-mounds of meringue and chocolate eggs. Preheat the oven to 160C/325F/Gas 3. Lay a piece of baking paper on a baking tray and draw a 25cm/10in circle on it.

This rhubarb pavlova with crystallised ginger is a great option for entertaining, as the meringue can be made a day in advance.

This makes it much easier to remove the fragile pavlova. Cut a piece of parchment to fit the baking sheet. Draw a circle with a 5- to 6-inch diameter on one side of the parchment. Dab a bit of the ...

Cranachan is a traditional Scottish dessert of oats, fruit and cream, and is the inspiration for this twist on a classic pavlova. Perfect for the festive season, it’s packed with berries and ...