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Apricot Meringue Gateaux

Made with discs of meringue and apricot flavoured cream this dessert is best eaten several hours after assembly as the cream and fruit softens the meringue making it much easier to serve. It can be made as individual serves using the following method or as two large discs forming one large gateau.

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Angus Hughson

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Apricot Meringue Gateaux.


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