Ingredients

Ingredients for the meringue:

• 3 egg whites

• 150g caster sugar

• Pinch salt

• 1 tsp vinegar

Ingredients for the cream:

• 300ml double cream

• 1 tbsp icing sugar

• 1 tsp vanilla extract

• 1 can (415g) Del Monte® Fruit Cocktail in juice, for the fruit cocktail cream

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

• Fresh mint for serving

Method:

1. Preheat the oven to 130C.

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

3. Line a baking sheet with greaseproof paper.

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

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

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

7. 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.

Credit: Lisa Faulkner (@lisafaulknercooks) x Del Monte