Serves 10. Recipe is from “Everything Chocolate: A Decadent Collection of Morning Pastries Nostalgic Sweets, and Showstopping Desserts” by America’s Test Kitchen. Why This Recipe Works: If you ...

Add Yahoo as a preferred source to see more of our stories on Google. Byron Talbott’s chewy Dutch chocolate pavlova with crunchy praline butter and chocolate whip is the kind of dessert that feels ...

The pavlova's base is a delicate meringue, crisp on the outside and marshmallow-soft on the inside. Image credit: Safari Vinegar This heavenly confection is a masterpiece of culinary art, blending the ...

Dark chocolate semifreddo is topped with a cinnamon, clove and nutmeg-spiced pavlova for a show-stopping finish to a meal. This double-layer pavlova is perfumed with cloves, cinnamon and nutmeg, which ...

Melt the chocolate in a heatproof bowl over barely simmering water, then remove from the heat and cool slightly. In a separate bowl, whip the cream with the yogurt and vanilla essence until thick.

Sprinkle gelatine over water in a cup. Stand in pan of simmering water and stir until dissolved. Allow to cool. Using a knife mark a circle 3cm from the edge of pavlova. Press the inside of the circle ...

This recipe first appeared on Gourmet Today, October, 2016.

Preheat the oven to 150ºC (130ºC fan) mark 2. In a clean, grease-free bowl, whisk 6 large egg whites until stiff. Gradually whisk in 350g (12oz) caster sugar, 1tbsp at a time, then continue whisking ...