Del Monte® Mini Fruit Cocktail Pavlovas

Preparation: 20 minutes

Cooking Time: 45 minutes

Serving: 4 serves


➡️ For the meringue:

3 egg whites

150g caster sugar

Pinch salt

1 tsp vinegar

➡️ For the cream:

300ml double cream

1 tbsp icing sugar

1 tsp vanilla extract

1 x 415g can Del Monte® Fruit Cocktail for the fruit cocktail cream

1 x 415g can Del Monte® Fruit Cocktail to place on top of the pavlovas

Fresh mint for serving



Preheat the oven to 130°C.


Drain the Del Monte® Fruit Cocktail and reserve the juice for later.


Line a baking sheet with greaseproof paper.


Whisk the egg whites and the salt in a large clean bowl with an electric whisk until you get stiff peaks, then gradually whisk in the sugar and finally the tsp vinegar. Whisk until the mixture is glossy and quite stiff.


Spoon four serving spoon size scoops onto a lined baking sheet - and make a small dent in the middle to form a little nest.


Cook in the oven for about 45 minutes then turn the oven off and leave the meringue in for another half an hour.


Whip the cream until it holds its shape, stirring in the vanilla extract and icing sugar. Fold through one can of the fruit cocktail. Spoon the fruit cocktail cream onto the meringue nests, top with spoonfuls of the second can of fruit and a sprig of mint and then, just before serving, drizzle a little of the juice over the meringue.


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