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Measurements

Kiwi Meringue Gateau

Yield: 4 Servings

150 g Meringue shells, crushed
50 g Chopped nuts
1 T Brandy
420 ml Whipping cream, whipped
Kiwi fruits, sliced
Glace cherries

Line the base and sides of an 18cm heart-shaped baking tin. Place a quarter of the meringue shells into base of tin. In a bowl, fold chopped nuts and brandy into the cream and two-thirds of the remaining meringue. Spoon mixture on top of meringue base and smooth over the surface. Sprinkle on remaining meringue. Freeze for 10-12 hours. Remove tin, peel off paper, decorate with kiwi fruit and glace cherries. Leave for 10 minutes before serving.
Source: A People's Friend Special Cookbook


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