PAVLOVA WITH CUSTARD CREAM, MANGO AND BLUEBERRIES

SERVES 10-12

PREP AND COOK: 2 HOURS

• 8 egg whites

• 2 cups caster sugar

• 2 tsps white vinegar

• 1 tblsp cornflour

• ½ tsp cream of tartar • Fresh chopped mango, blueberries and toasted macadamias, to decorate

CUSTARD CREAM

• 3 egg yolks

• ¼ cup caster sugar

• 2 tblsps cornflour

• 1 cup milk

• 1 tsp vanilla bean paste • 300ml tub thickened cream,

whipped

1 To make custard cream, whisk yolks and sugar in a medium bowl until combined. Whisk in cornflour.

2 Heat milk and vanilla in a medium saucepan until hot. Do not boil. Gradually whisk milk into egg yolk mixture until combined. Return to the same pan over a medium to high heat. Cook, whisking until boiling and thickened. Transfer to a large bowl. Cover surface with plastic wrap. Refrigerate until cold.

3 Meanwhile, beat egg whites in a large bowl of an electric mixer until soft peaks form. Gradually add sugar, one tblsp at a time, beating until dissolved. Continue to beat for 3 to 4 minutes, or until mixture is thick and glossy. Gently fold in the vinegar and combined sifted cornflour and cream of tartar.

4 Spoon mixture onto a large oven tray lined with baking paper. Spread into a 25cm x 30cm rectangle.

5 Cook in a very slow oven (120°C) for about 1 hour and 15 minutes, or until dry and crisp. Cool in oven, with door ajar for 1 hour. Remove and let cool completely.

6 To serve, transfer pavlova to a serving plate. Fold cream into custard mixture. Spoon custard cream over top of pavlova. Decorate with fruit and nuts.