To make the pavlova, whisk the egg whites with the sugar once for a short while. When the consistency is firm and creamy, add the passion fruit sauce and cornflour.
Make small mounds on a plate lined with baking paper. Bake in a static oven at 130°C for 10 minutes, then lower the temperature to 100°C and bake for a further 70 minutes.
Whip the cream with the pouch of Semifreddo until it reaches the desired consistency and flavour with the amaretto cream.
Serve the meringue topped with the amaretto mousse and garnish with peaches in syrup, blackberries and strawberries.
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