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Butter for greasing
250 g LANCEWOOD® Mascarpone
825 ml full cream milk
250 ml sago
5 ml cinnamon
A pinch of salt
160 ml sugar
60 ml butter
5 ml vanilla essence
4 extra large eggs, separated
90 ml apricot jam
60 ml castor sugar
Grease a 18 cm x 24 cm x 4 cm deep baking dish generously with butter. Soak the sago in 250 ml of the milk for 90 minutes. Preheat the oven to 170°C.
Heat the mascarpone and remaining milk together and whisk until the mascarpone has melted into the milk. Add the sago, cinnamon and salt.
Lower the heat and cook over very low heat until the sago becomes transparent, stirring continuously. Remove from the heat.
Add the sugar, butter and vanilla essence and stir until the sugar has dissolved. Leave to cool slightly. Beat the egg yolks and whisk into the sago mixture. Add the apricot jam and mix through.
Spoon into the prepared baking dish and bake for 20 minutes.
Meanwhile whisk the egg whites until soft peaks forms. Beat the castor sugar into the egg whites. Once baked, spoon the meringue on top of the sago pudding and spread out. Bake for a further 15 – 20 minutes until set and the meringue turns slightly brown.
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