Cesto Di Frutta (Italian-Style Pavlova)

he famous australian dessert taken on by an italian chef :D The amaretto in it is delicious

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 180  g caster sugar
• 3  egg whites
• 1  teaspoon white wine vinegar
• 1  teaspoon vanilla essence
• 1  teaspoon cornflour
• 2  kiwi fruits, sliced
• 100  g strawberries, halved, leaves discarded
• 3  passion fruit, pulp only
• 250  g fresh pineapple, chopped
• 1  papaya, peeled, seeds removed and sliced
• 300  ml  double cream
• 3  tablespoons Amaretto (almond liqueur)

Directions

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.