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Monday, January 28, 2013. The soft and gooey centre of a classic pavlova is created by adding a little vinegar and cornflour to the mix.' -David Herbert. Adapted from David Herbert's The Really Useful Cookbook. 2 tsp white vinegar. 1 tsp vanilla essence. Whipped cream and fresh fruit, to serve. 2 Fold in vinegar, vanilla and cornflour. 3 Heap the mixture into a cake tin lined with baking paper. Cook for 1-1.5 hour at 120C or until crisp and dry on the outside. Sunday, January 27, 2013. 1 1/2 cups milk.

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harpyhorses | harpyhorses.com Reviews
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Monday, January 28, 2013. The soft and gooey centre of a classic pavlova is created by adding a little vinegar and cornflour to the mix.' -David Herbert. Adapted from David Herbert's The Really Useful Cookbook. 2 tsp white vinegar. 1 tsp vanilla essence. Whipped cream and fresh fruit, to serve. 2 Fold in vinegar, vanilla and cornflour. 3 Heap the mixture into a cake tin lined with baking paper. Cook for 1-1.5 hour at 120C or until crisp and dry on the outside. Sunday, January 27, 2013. 1 1/2 cups milk.
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harpyhorses | harpyhorses.com Reviews

https://harpyhorses.com

Monday, January 28, 2013. The soft and gooey centre of a classic pavlova is created by adding a little vinegar and cornflour to the mix.' -David Herbert. Adapted from David Herbert's The Really Useful Cookbook. 2 tsp white vinegar. 1 tsp vanilla essence. Whipped cream and fresh fruit, to serve. 2 Fold in vinegar, vanilla and cornflour. 3 Heap the mixture into a cake tin lined with baking paper. Cook for 1-1.5 hour at 120C or until crisp and dry on the outside. Sunday, January 27, 2013. 1 1/2 cups milk.

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Monday, January 28, 2013. The soft and gooey centre of a classic pavlova is created by adding a little vinegar and cornflour to the mix.' -David Herbert. Adapted from David Herbert's The Really Useful Cookbook. 2 tsp white vinegar. 1 tsp vanilla essence. Whipped cream and fresh fruit, to serve. 2 Fold in vinegar, vanilla and cornflour. 3 Heap the mixture into a cake tin lined with baking paper. Cook for 1-1.5 hour at 120C or until crisp and dry on the outside. Sunday, January 27, 2013. 1 1/2 cups milk.

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