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Cesto Di Frutta (Italian-Style Pavlova)

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“he famous australian dessert taken on by an italian chef :D The amaretto in it is delicious”

Ingredients Nutrition


  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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