“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. Enjoy the light and citrusy taste of lemon with these summertime desserts. Pair your lemons with fruits like blueberries, ...

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 ...

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 ...

Instructions: Preheat oven to 225 degrees. Onto sheet of parchment paper, trace 9-inch circle. Turn over; use to line cookie sheet. In small bowl, whisk sugar and cornstarch. With mixer on medium ...

Pavlova is a classic dessert in both New Zealand and Australia and one of my personal favorites for special occasions. It was, according to legend, created for a Russian ballerina, Anna Pavlova, who ...

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.