Mmmmm… mini pavolovas!

Caramelised blood orange mini pavlovas The last recipe we posted – a scrummy rhubarb and custard tart – required egg yolks. Never one to see anything wasted, Roundhouse kitchen coach Amy, has cooked up another delicious recipe that uses up the egg whites. Amy tells us that blood oranges are in season right now, so… Continue reading Mmmmm… mini pavolovas!