Pavlova with Cream and Italian Fruit Salad

Brenda Washnock


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.

★★★★★ 2 votes
1 Hr
1 Hr 15 Min


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


1Preheat 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.
2In 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.
3In 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.
4Take 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.
5Bake at 300 for one hour then turn off the oven and leave in for 15 minutes.
6While baking mix the sugar and Amaretto and pour over the prepared fruit and mix well.
7Just before serving add the sparkling wine to the fruit and stir.
8To 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