Cesto Di Frutta (Italian-Style Pavlova)

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READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk the egg whites until stiff in a large dry bowl. Preheat the oven to 150C/gas 1.
  • Whisk in the sugar, a little at a time, until the mixture becomes glossy. Fold in the vinegar, corn flour and vanilla essence.
  • 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.
  • Bake for 90 minutes or until light brown and dry. It should still be a little soft in the centre.
  • Leave to cool before transferring to a cooling rack.
  • Whisk the double cream until thickened and set aside.
  • In a separate bowl, mix all the fruits together with the Amaretto liqueur.
  • Spoon the cream into the centre of the pavlova, top with the mixed fresh fruits and serve.
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