Brown Sugar Pavlova with Blueberries and Mango
Serves 8-10, Prep and Cook 1 hour, 50 mins
- 1 cup caster sugar
- 1/2 cup firmly packed brown sugar
- 1 tblsp cornflour
- 6 egg whites, at room temperature
- 2 tsps white vinegar
- 1 tsp vanilla extract
- 2 cups thickened cream
- 1 thick vanilla bean custard
- 1 mango, sliced
- 125g punnet blueberries
MINTED SUGAR
1/2 cup caster sugar
1/4 cup firmly packed fresh mint leaves
1. Grease a large oven tray. Trace a 20cm x 35cm rectangle onto a sheet of baking paper. Place onto prepared tray, trace-side down.
2. Process both sugars and cornflour in a food processor until finely blended.
3. Beat egg whites in the large bowl of an electric mixer until frothy. With motor operating, gradually add sugar, 1 tblsp at a time, beating well after each addition, until sugar is dissolved. Continue to beat for a further 5 minutes, or until thick and glossy. Beat in vinegar and vanilla.
4. Spoon meringue onto traced rectangle on tray. Spread out to the edges.
5. Cook in a very slow oven a (120C) for about 1 hour, 20 minutes, or until dry and crisp. Turn off oven. Cool in oven with door ajar for 1 hour. Remove. Cool completely .
6. Meanwhile, to make minted sugar, process sugar and mint in a food processor until combined.
7. Beat cream in same clean bowl of an electric mixer until soft peaks form. Beat in custard until firm peaks form.
This story is from the January 24, 2022 edition of New Idea.
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This story is from the January 24, 2022 edition of New Idea.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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