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If you're anything like me, you can't wait to enjoy all the delicious food on Christmas Day but don’t really want to wake up full of breakouts on Boxing Day. While food is only one of many potential acne-triggers, it's always a good idea to avoid dairy if you want clear skin. Here's a Chrissy dessert that swaps butter for Nuttelex and skips the milk and chocolate altogether so you can satisfy your sweet tooth without compromising your skin!

I've been making this recipe for my family every Christmas for the past few years and it's always a winner. It's a combination of my childhood days in the kitchen baking pavlovas with my Mum (who was famous for her pavs) and my time living in Paris, where I become an expert at making a good French lemon curd. The thing about the French is that they don't over lemonise their lemon curd. It's a delicate flavour that makes you want to come back for more! I hope you enjoy this as much as we do on Christmas Day.


160 grams Caster Sugar
Zest of 1 Lemon
2 tsp Corn Flour
3 Eggs
1/2 cup of Lemon Juice
3/4 cup Nuttelex 

Mix caster sugar, lemon zest, lemon juice, eggs, corn flour into a saucepan, off the heat. Then slowly bring to the boil stirring constantly using a whisk. Once thickened, leave to cool, then add the Nuttelex and mix well. Store in the fridge until ready to be used. Can be made a day ahead.

4 Egg Whites  
1 cup Sugar
1 tsp Vanilla Essence
1 tsp White Vinegar
1 Heaped desert spoon of Corn Flour

Preheat the oven to 120℃ (do not use fan forced). Seperate eggs into mixing bowl and start to beat on the highest setting. When egg whites are fluffy, slowly add the sugar in a little at a time. Continue beating mixture for another 3 minutes. TIP: Feel the mixture in your finger to make sure all the sugar has dissolved. Add the vanilla and vinegar while still beating. Turn the beaters down to a slow setting and add the corn flour. Place the desired amount of mixture onto a prepared oven tray covered in aluminium foil (shiny side facing up). Bake in oven on the bottom tray. After 30 mins turn the oven down to 100℃ and bake for a further 60 - 90 minutes (the longer they stay in the oven, the more shell the mini pavs will have). Watch then carefully - if they start to tun golden, turn your oven down early. Turn off the oven and allow the pavs to cool inside. 

Serve with pave with lemon curd on top and cover with your favourite fruits. Then take a pic and DM me a pic, I'd love to see what you create.

Merry Christmas Beauties!!