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Custard Meringue Torte (650 Watts)
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Cut two circles of lunch wrap approximately 23 cm in diameter. Beat egg white until thick and foamy. Gradually beat in icing sugar and vanilla. Beat until dry and tacky. Divide the mixture in half. Spread half on each circle of lunch wrap, leaving a 3 cm border of paper around the edge. Cook circles separately on HIGH, 2 - 3 minutes. Remove from paper. Cool on cake rack. Combine custard powder and sugar. Stir in milk. Cook on High, 2 -3 minutes or until very thick, stir a couple of times during cooking. Cool. Four hours before you are ready to serve, combine 3/4 cup of the whipped cream, the rum and cold custard in food processor. Beat until smooth. Spread custard mixture over one meringue ring. Top with other circle. Decorate with remaining whipped cream, almonds and chocolate. Chill until ready to serve.
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