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.
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.
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.
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.
Bake at 300 for one hour then turn off the oven and leave in for 15 minutes.
While baking mix the sugar and Amaretto and pour over the prepared fruit and mix well.
Just before serving add the sparkling wine to the fruit and stir.
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.