POPPING CANDY PAVLOVA - THE RECIPE
A mega-meringue topped with cream, corner-shop penny sweets and a sprinkle of pop rocks, served with a peach schnapps and ice cream float, that will conjure up nostalgia from kiddy-hood all the way through to the awkwardness of puberty.
6 x egg whites
lots x sugar
lots x sweeties
popping candy topping
Whisk egg whites while gradually adding sugar till you get stiff peaks.
Add food colouring if you're fun.
Plop on a baking tray in a pavlova shape.
Bake at 150c for one hour.
Leave to cool for another hour.
Dump on whippy cream and your sweeties.
Previously: Girl Eats Food - Elvis Presley Platter
Really fucking hungry? Check out Joanna Fuertes-Knight's (totally free) online cookbook! It's got every Girl Eats Food recipe ever in it.
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