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Apricot & pistachio pavlova
- 2 tsp cornflour
- 2 tsp vanilla extract
- 2 tsp white wine vinegar , or any other wine or cider vinegar
- 5 large egg whites
- 300g golden caster sugar
- 50g shelled pistachios , roughly chopped
- 650g ripe fresh apricots
- 3 tbsp Cointreau or other orange flavoured liquer
- 4 tbsp icing sugar , or even more to taste
- 568ml carton whipping cream or double cream
Directions:View on BBC Good Food
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