These adorable Mini Easter Pavlova Nests are the perfect way to add a touch of whimsy and elegance to your springtime ...

In the pavlova edition of her weekly newsletter Kitchen Projects, Nicola said that a weeping meringue is often due to ...

2. Heat oven to 250 degrees Fahrenheit with a rack in the middle of the oven.

Making the meringue takes time, but it can be made in advance ready to construct the pavlova ... 2. Line a large baking tray with non-stick baking paper. In a very clean bowl, whisk the egg whites ...

Step 2: Mix the sugar with the instant espresso powder in a small bowl and set aside. Step 3: In a clean, grease-free metal bowl whisk the egg whites and salt until they are holding soft peaks ...

This dessert lasts 2+ days, in the fridge. Preheat the oven to 150ºC/130ºC fan. Line a large square baking tray with baking parchment. Using a clean bowl and whisk (otherwise the egg whites won ...

Combine the egg whites, superfine sugar ... Bake on the center rack of the oven for 2 hours. Turn off the oven and let the meringue continue cooking in the residual heat for another hour.

Whisk the egg whites until stiff ... Allow to get quite cold. To serve, put the pavlova onto a serving plate. Whip the cream softly, smother the pavlova with cream and decorate the top with ...

Cranachan is a traditional Scottish dessert of oats, fruit and cream, and is the inspiration for this twist on a classic pavlova ... Put the egg whites in a clean mixing bowl and whisk with ...