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Ingredients
  • subheading: Sponge Kisses:
  • 50 g self-raising flour, see notes
  • 10 g corn flour/corn starch
  • 3 large eggs, seperated (55g each)
  • 70 g caster sugar
  • 20 g unsalted butter, melted and cooled
  • 250 g raspberry jam, for filling
  • Powdered sugar to dust
  • subheading: Chantilly Cream:
  • 180 g mascarpone, cold
  • 250 g heavy cream, cold (see notes)
  • 40 g powdered sugar, sifted (see notes)
  • 1 tbsp vanilla bean paste or vanilla extract, see notes
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