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Ryuh Albafica (Ryuh Albafica)
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Author, Webmaster

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僕のアメーバブログの5歳の誕生日 (TvT)

Gak terasa uda lima tahun Ameba-ku :3
Sampe ulang tahun Ameba-ku jg diperingatin :'3
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今聞いているところ`,、('∀`) '`,、
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キバット! 終わった(笑) (沙*・ω・)
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Follow and ASK ME! ^O^)
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>w<
Our final #MarvellousCreations recipe is this unbelievably joyful Cookie Nut Crunch Meringue Pyramid... which of course works with other flavours of Dairy Milk too.

Get more inspiration fresh from the #CadburyKitchen Community: http://bit.ly/CadburyCommunity

Serves: 8
Specialist equipment- piping bag and  1cm star nozzle
Preparation time:  25 minutes
Cooking time:  2 1/2 hours

Ingredients:
4 egg whites (medium eggs)
225g caster sugar
250ml whipping cream
1tsp vanilla essence
125g fresh raspberries
125g Cookie nut crunch Dairy Milk, broken into pieces
25g toasted chopped hazelnuts

Method:
1. Preheat oven to Gas ½, 120C. Grease 3 baking sheets and line with baking parchment.
2. Whisk the egg whites until very stiff in a grease free bowl, add the sugar 1 Tbsp at a time and continue whisking until the mixture is shiny and stiff.
3. Using a piping bag with a1cm star piping nozzle, pipe 1/3 of the mixture into stars 1cm across, 1/3 into stars 2.5cm and 1/3 into 3.5 cm stars.  There should be about 16 of each size.  Bake for 2 hours then remove the smallest meringues and cool .Turn the others over and cook for a further 30 okminutes until dried out. Cool
4. Whip the cream with the vanilla until stiff.  Arrange some of the larger meringues on a plate to form a 20cm circle, sticking together with cream.  Arrange the remaining meringues in progressively smaller circles to form a pyramid shape, sticking together with the cream. 
5. Decorate with fresh raspberries and chunks of Dairy Milk. Sprinkle the hazelnuts over the top.  Best eaten on the same day.
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