Cesto Di Frutta (italian-style Pavlova)

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 180 g caster sugar
• 3 egg whites
• 1 teaspoon 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)

Recipe

• 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.