This recipe for clementine and prosecco trifle is a great, modern twist on a British classic. It looks and tastes amazing, so guaranteed to impress guests. Freeze the egg whites until you want to make meringue, or virtuous omelettes.
MINI PAVLOVAS. Because of the fruit - and the cream, for that matter - these are not cheap to make, but I always have a stash of egg whites in my deep freeze so I reckon I'm halfway there before I start.