INGREDIENTS
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2 1/2 cups of Ultramel vanilla custard
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Sponge cake (cut into small pieces)
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175g of plain yogurt
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Granadilla pulp (no measurements needed)
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3 tablespoons of Blueberry sauce
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2 cups of Rasberries
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1 /2 tablespoon of vanilla extract
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2 tablespoons of icing snow
