Cesto di frutta (Italian-style pavlova)

Method

1. Whisk the egg whites until stiff in a large dry bowl. Preheat the oven to 150C/gas 1.

2. Whisk in the sugar, a little at a time, until the mixture becomes glossy. Fold in the vinegar, corn flour and vanilla essence.

3. On a non-stick baking sheet, draw a 20cm circle and spoon the meringue onto it. Make an large hollow in the centre - this will be filled with cream and fruit after it has been baked.

4. Bake for 90 minutes or until light brown and dry. It should still be a little soft in the centre.

5. Leave to cool before transferring to a cooling rack.

6. Whisk the double cream until thickened and set aside.

7. In a separate bowl, mix all the fruits together with the Amaretto liqueur.

8. Spoon the cream into the centre of the pavlova, top with the mixed fresh fruits and serve.

Comments                        add a comment

Be the first to add a comment...

Ingredients

180g caster sugar
3 egg whites
1 tsp white wine vinegar
1 tsp vanilla essence
1 tsp cornflour
2 kiwi fruits, sliced
100g Strawberries, halved, leaves discarded
3 passion fruit, pulp only
250g fresh pineapple, chopped
1 papaya, peeled, seeds removed and sliced
300ml double cream
3 tbsp Amaretto

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Real Italian food for real food lovers
Afternoon tea, curry cookery courses and more!
Competitions: great prizes up for grabs