You might be ahead of me here – that means I swear by a pomegranate curd, which is mildly tangy but also beautifully floral ...

This Caribbean pavlova makes a spectacular dessert, piled high with fresh mango and passion fruit, roasted pineapple and coconut, and drizzled with toffee sauce. Better still, it can be made in ...

(May be done in advance; store in an airtight container.) To serve: Place a Pavlova on each plate, fill with lemon curd, and top with sliced strawberries.

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 ...

I’ve previously described meringue as my Achilles’ meal – it’s one of those dreaded dishes that, try as I might (and I did), I could never get right. It’s not just the meringue, which I ...