For a light, quick, summery dessert, Lisa has you covered!

Preparation Time: 20min
Cooking Time: 45min
Serves: 4

1. Preheat the oven to 130°C. Line a baking sheet with greaseproof paper.
2. Drain the Del Monte® Fruit Cocktail and reserve the juice for later.
3. 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 vinegar. Whisk until the mixture is glossy and quite stiff.
4. Spoon four serving spoon sized scoops onto a lined baking sheet. Make a little dent in the middle of each, so that it’s like a little nest.
5. Cook in the oven for about 45min, then turn the oven off and leave the meringue in for another half an hour. Allow to cool.
6. Whip the cream until it holds its shape, stirring in the vanilla extract and icing sugar. Fold through one can of the fruit cocktail.
7. Spoon the fruit cocktail cream onto the meringue nests. Top with spoonfuls of the second can of fruit cocktail and a sprig of mint. Finish by drizzling a little of the juice over the meringue.

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