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Raspberry and Rose Pavlova
- For the Pavlova:
- 5 egg whites
- 290g caster sugar
- 11/2tsp cornflour
- 11/2tsp lemon juice
- For the ice cream:
- 100g raspberry puree
- 250ml double cream
- 120g sugar
- 100ml Belvoir Raspberry and Rose Cordial
- 100g greek yoghurt
- For the Raspberry and Rose sauce:
- 40g raspberry pure
- 100g Belvoir Raspberry and Rose Cordial
- 1 punnet fresh raspberries
Directions:View on BBC Good Food
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