Easter lemon pavlova recipe
If you’re looking for something different for an Easter dessert, this stunning pavlova from Mary Berry should do the trick: lemon curd pavlova topped with mini-mounds of meringue and chocolate eggs.
Day 9 – Toffee Pecan Roulade | Baking, Recipes and Tutorials
Who loves a Toffee Pecan Meringue Roulade at Christmas? This is the perfect dessert to make ahead and store in the freezer. Just right for whipping out, defrosting and serving up in a flash. Ingredients: 5 egg whites, large 2 tsps cornflour 225g light muscovado sugar 40g pecans, chopped 250ml double cream 2 tbsps icing sugar ½ tin of Carnation Caramel Icing sugar to dust. Preheat the oven to 130c(fan)/150c/Gas Mark 2. Begin the egg whites in a scrupulously clean bowl and add the cornflour…
Cappuccino pavlova recipe
I have long been a pavaholic but this is my first venture into a fruit-free version. The instant espresso powder (do not use regular instant coffee granules) gives bitter oomph to the sweet, marshmallowy meringue.
Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine.