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 ...

Drain on parchment paper, roll in extra caster sugar and leave to dry in a warm place for a couple of hours, or overnight. Place a delicate mound of candied zest in the middle of the pavlova ...

It's an elegant twist on the traditional pavlova. Mum would serve it with chocolate and berries, or with cream and fresh passionfruit folded through. This was the first kind of pavlova I learned ...

This doesn't mean you must whip egg whites for a Pavlova cake ... The recipe is so simple that even those not skilled in the kitchen can handle it. Preparing the rolls takes just a few minutes.