PAVLOVA WITH CREAM AND ITALIAN FRUIT SALAD

Steps:

• 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.