Start by making the pavlova. Mix the caster sugar and icing sugar together and divide the mixture into two parts. Put the egg whites in the bowl of a mixer, add the first half of the sugars and beat until stiff. Then use a spatula to slowly fold in the other half of the sugars, taking care to work gently.
Turn on the oven and heat to 105°C.
Place the raw meringue in a pastry bag and prepare a baking tray lined with a buttered and floured sheet of baking paper. Use the pastry bag to form a small meringue nest.
Place in the oven and bake for approx. 1.5 hours.
Before serving, assemble the pavlovas by placing a few Amarena Fabbri, a little gelato, some more Amarena Fabbri and some of their juice in the cavity.
Dust with icing sugar and serve.