Cesto Di Frutta (Italian-Style Pavlova)

• 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)

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.

caster sugar, egg whites, white wine vinegar, vanilla essence, cornflour, kiwi fruits, strawberries, passion fruit, fresh pineapple, papaya, cream

Taken from www.food.com/recipe/cesto-di-frutta-italian-style-pavlova-371114 (may not work)