Whisk all the ingredients together in a metal bowl. Set the bowl over a pot of simmering water. Continue whisking until the mixture becomes thick and puddinglike. Chill over ice, whisking often. When ...

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“A perfect late spring/early summer pudding, which plays on quintessential Italian flavours. Unlike the traditional (and often overly sweet) pavlova, I prefer a tangy yoghurt cream and velvety curd ...

Add Yahoo as a preferred source to see more of our stories on Google. Ever since my first pav in How To Eat, I have been something of a pavaholic. For me, acidity is key. I never understood why anyone ...

In the midst of January, we're faced with the annual dessert dilemma. We're seeking fresher options to finish a nice meal, since we're weary of chocolate, caramel and nuts. But it will be months ...

As a baker, I relish making a Valentine’s Day dessert. Instinct says to seduce with a decadent chocolate treat, but sadly, my Valentine for the past 20 years isn’t the biggest chocolate lover. But I ...

Makes an 8- to 9-inch free-form tart (serves 8). Note: This is traditionally filled with whipped cream and berries. When the Meyer lemons are in season, make a bright, sunny curd. From Beth Dooley.