Pavlova with custard cream, mango & blueberries

CUSTARD CREAM Whisk yolks and sugar in a medium bowl until combined. Whisk in cornflour.

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

Meanwhile, beat egg whites in large bowl of an electric mixer until soft peaks form. Gradually beat in sugar, 1 tblsp at a time. Continue to beat for a further 5 mins, until thick and glossy. Gently fold in vinegar, cornflour and cream of tartar.