Pavlova with Cream and Italian Fruit Salad

Brenda Washnock

By
@brendasweetandsavory

This Italian Fruit Salad is a wonderful topping to my Pavlova. This dessert was finished by 10 people and a child, nothing left on the plates so you know it has to be good.


Featured Pinch Tips Video

Comments:

Serves:

12

Prep:

1 Hr

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

6 medium
egg whites
1 1/2 c
granulated sugar
2 Tbsp
corn starch
1 Tbsp
lemon juice
2 c
whipped crream
2 Tbsp
sugar
1/2 c
amaretto
4
kiwi
2 c
red grapes
2 c
sliced strawberries
2 c
cubed honeydew melon
1 c
blueberries
1 c
blackberries
1/2 c
sparkling white wine

Directions Step-By-Step

1
Preheat oven to 300 and line 2 baking sheets with parchment. On the parchment with a pencil draw 6, 4 inch circles in each sheet and turn the sheet over onto the baking sheet.
2
In a standing mixer with a whisk attachment, whisk the egg whites to soft peaks. Now slowly add 1 cup of sugar while continuing to whisk to stiff peaks.
3
In a small bowl combine 1/2 cup sugar and 2 tablespoons corn starch. Fold this into the egg white mixture alone with the lemon juice.
4
Take a piping back with a 1M Wilton tip and for each circle on the parchment start in the middle and pipe the meringue in a circle from the inside out and add an extra layer on top of the outer circle so it works like a bowl. Repeat for all 12.
5
Bake at 300 for one hour then turn off the oven and leave in for 15 minutes.
6
While baking mix the sugar and Amaretto and pour over the prepared fruit and mix well.
7
Just before serving add the sparkling wine to the fruit and stir.
8
To plate take a cooled Pavlova meringue and top with some whipped cream and top that with fruit and a little of it's juice. And there you have it, pure heaven on a dessert plate.

About this Recipe

Main Ingredient: Fruit
Regional Style: Australian