RIPPER CROWD PLEASERS!

True-blue feeds to ace your entertaining

- Karen Buckley and Kerrie Worner

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.