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Line the base of a 20cm wide spring form mould with non-stick baking paper. Pur?e the fruits in a blender and sieve to remove seeds. Stir in the liqueur. Whip the cream with the icing sugar to hold its shape. Fold in the fruit puree and the meringue. Spoon the mixture into the prepared tin, press into the corners and smooth the top level with the back of a spoon or a palette knife. Cover and freeze for at least 6 hours. Turn out on to a chilled plate, remove the paper and decorate by scattering the remaining fruit on top. Serve immediately cut into wedges. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (766g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 503 (70%)|
|Amt Per Serving||% DV|
|Total Fat 55.9g||75 %|
|Saturated Fat 34.8g||174 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 206.7mg||64 %|
|Sodium 57.8mg||2 %|
|Potassium 114.2mg||3 %|
|Total Carbohydrate 54g||16 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 54g|
|Protein 3.1g||4 %|
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Calories per serving: 715
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