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What you need:

350 g caster sugar

2 tsp cornflour

300 ml double cream

4-5 tbsp lemon curd

3 kiwi fruit, peeled, halved and thinly sliced

Icing sugar, to dust

What you do:

Preheat oven to 180 C/350 F/Gas mark 4.

Line a swiss roll tin or baking tray with greaseproof paper so that 
the paper sticks up around the edges.

Whisk the egg whites until stiff, 
add the sugar and carefully stir together.

Sieve the cornflour over 
the top and fold together.

Use a knife to evenly spread out 
the meringue on the lined tray & bake in the oven for about 20 minutes or until the surface of the meringue is crisp.

Leave to cool completely before serving.

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