Ingredients
- 3 medium free range eggs
- 50g ground almonds
- 110g golden caster sugar
- 25g cornflour
- 2-3 drops almond extract
- 1 tbsp brandy
- 800g apricot halves in juice, drained
- Filling:
- 50g golden caster sugar
- 11g sachet vegetarian gelatine/agar flakes
- 2 medium free range egg whites
- 300ml double cream
- Icing sugar to dust
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