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Floating Island

kept byrattyrowe

for the custard

1 tbsp of cornflour
a tub of natural yoghurt (500g)
4 egg yolks
caster sugar (100g)
2 shots of Limoncello
½ a vanilla pod

for the caramel

caster sugar
a shot of vegetable oil

for the meringues

4 egg whites
caster sugar (100g)

a handful of sugar coated almonds or peanuts, chopped



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