Lovely pavlova! I have 6 egg whites in the freezer I didn’t know what to do with… until now. TIP: You can make *stable whipped cream* if you add 1 TBS (tablespoon) of *instant dry milk powder* *_per 1 cup of heavy/double cream_* when you whip it (just add it with the powdered sugar)! It will stay stable for 24 hours. Treat it the same way you would fresh whipped cream as far as refrigeration goes, but it won’t deflate or start to separate for about 24 hrs. Cheers! 😊
