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Del Monte® Mini Fruit Cocktail Pavlovas
• ➡️ 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
1)Preheat the oven to 130°C. 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 you get 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 small 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.
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This is a bit of a showstopper, but you can easily halve the quantities (except for the fruit salad) and just make one cake if you'd prefer to serve fewer people.
What you will need: 2 X 20cm square, lined cake tins; candymaker's thermometer. If using round tins, you will need 2 x 22/23cm (9") tin.