My First Pavlova

Got a long way to go to get to match my Mum's ones.
ooh, and the mixture tasted just as good as childhood memories of it. only this time around, I could have a big spoonful of mixture and not get told off! That lovely whiter than white, glossy goo, a bit like enamel paint, only not as toxic. Big eggs are the key.. not the size 5's that we have a tray of.

Mum's the master of pavs, but hasn't made one, since at least Christmas. Once upon a time, there wouldn't be a week go by where Mum wouldn't have made a pav, and if the parents were having a party, there'd be at least 6 pavs ready and waiting to be loaded with a thick layer of cream, fruit on top, strawbs in season, or tinned peaches and banana in winter, sometimes a few marshmellows and chocolate chips. The crunchy merangue would be a good 1/2 inch thick if, not more! Needless to say, with all the egg yokes that would be left, there would always be an accompanying cream sponge.

There wasn't much that could beat the taste of last nights left over pav, straight out of the fridge, for breakfast... only Mum's brandy snaps - straight out of the fridge, on boxing day.. yeah.. they were good too...

Sweet, sweet, sugary goo.