pavlova with cream and italian fruit salad

★★★★★ 2 Reviews
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By Brenda Washnock
from Negaunee, MI

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.

serves 12
prep time 1 Hr
cook time 1 Hr 15 Min
method Bake

Ingredients For pavlova with cream and italian fruit salad

  • 6 md
    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
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How To Make pavlova with cream and italian fruit salad

  • 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.
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