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Mixed berry pavlova stack
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- 200 g fresh raspberries, or frozen raspberries
- 100 g caster sugar
- 20 g lemon juice
- 330 g white sugar
- 250 g egg whites (approx. 8 egg whites), room temperature
- 1 pinch cream of tartar
- 1 tsp white vinegar
- 1 tsp natural vanilla extract
- 2 tbsp cornflour
- 600 g pouring (whipping) cream
- 20 g frozen raspberries, thawed and well-drained
- 500 g fresh mixed berries, for garnishing
- per 1 portion
- 1451 kJ / 345 kcal
- 4 g
- 43 g
- 18 g
- Saturated fat
- 11.4 g
- 3 g
- 90.4 mg
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