Strawberry Mango Mint Julep Fruit Salad with Whipped Marshmallow Fluff

• 16 ounces strawberries, hulled and chopped
• 2 mangos, chopped
• 1/2 whole pineapple, chopped
• A bunch of fresh mint leaves (about 1 cup, adjust to taste)

Bourbon syrup

• 1/4 cup water
• 1/4 cup bourbon
• 1 cup sugar
• 1 teaspoon vanilla extract

Whipped marshmallow

• 2 large egg whites
• 1/2 cup granulated sugar
• 1/8 teaspoon cream of tartar
• 1 teaspoon vanilla extract

• In a large bowl, combine the strawberries, mangos and pineapple. Chop about 1/2 cup of the fresh mint and stir it into the fruit.
• To make the syrup, combine the water, bourbon and sugar in a saucepan over medium heat and whisk until the sugar dissolves. Bring to a gentle boil for 1–2 minutes while stirring, then reduce to a simmer for another minute. Remove from heat and let cool completely, then stir in the vanilla. (You can make this a day ahead. Don’t overcook the syrup; it will thicken as it cools.)
• Pour about half of the syrup over the fruit and toss to combine. Taste and add more syrup if desired. Add more chopped mint if you like. To serve, spoon the fruit into bowls or cups and top with a dollop of whipped marshmallow frosting. Drizzle extra bourbon syrup and garnish with mint leaves.

Whipped marshmallow

• In a heatproof bowl (ideally the bowl of a stand mixer), combine egg whites, sugar and cream of tartar. Place the bowl over a pot of simmering water and whisk constantly for 3–4 minutes until the sugar dissolves and the egg whites are warm. Remove the bowl and whip using the whisk attachment, starting slow and increasing to high. Beat for 6–7 minutes until glossy and thick, then beat in the vanilla for another minute.