egg whites – The Flying Vicomtesse

Lemon Meringue Pie To Die For

I think this is my all time favourite Rosemary dessert. It’s between that and her cheesecake. My preference was to eat this when it’s still a little warm, so the filling is gooey and the crust is crumbly. Add cream = HEAVEN. Photo by Alex Lvrs on Unsplash Ingredients: Method: Crust Filling Combine

Mum’s Pavlova

I’ve made this recipe a bunch of times and it always works. I think it’s the little things that Rosemary taught me: make sure the egg whites are at room temperature, make sure your mixing bowl is small and super clean, no oil residues. It was generally a summer or christmas dessert, but occasionally she…