Helen Goh’s cherry pavlova with almond and yoghurt noyaux cream
Noyaux, a liqueur made from apricot or cherry pits, imparts a wonderful almond flavour to this luscious cherry dessert.
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Ingredients
- 200g egg whites (from 6 large eggs)
- ⅛ tsp salt
- 350g caster sugar
- 1 tbsp cornflour*
- 1½ tsp white vinegar
- 1½ tsp vanilla extract
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