After making stollen a few days ago, we were left with several egg whites, and it was L.’s idea to transform them into Pavlova again. It turned out pretty decent (we experimented with brown caster sugar, and also Greek yoghurt added to whipping cream, as one of the recipes recommended, and it gave the final result a bit of a tarty touch). We managed to try the tiniest scoop, as it’s too late for a proper feast.
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