Cesto Di Frutta (Italian-Style Pavlova) |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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he famous australian dessert taken on by an italian chef :D The amaretto in it is delicious Ingredients:
180 g caster sugar |
3 egg whites |
1 teaspoon white 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) |
Directions:
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.
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