Method

• 1.
  Preheat oven to 120°C/100°C fan-forced. Using a pencil, mark out the circumference of a 16cm plate on a sheet of baking paper. Place the paper, marked-side down, onto a large baking tray.
• 2.
  In a stand mixer fitted with the whisk attachment, whisk the egg whites until soft peaks. Add the sugar, 1 tbs at a time, until all incorporated, the meringue looks glossy and the sugar has dissolved (test a little meringue by rubbing between two fingers – you shouldn’t feel any grains). Whisk in the vinegar and cornflour.
• 3.
  Spoon the meringue onto the lined baking tray, keeping it inside the marked circle, using the spoon to create a round pavlova with rustic peaks. Bake for 1 hour 30 minutes, then turn off the heat and let the pavlova cool completely inside the oven with the oven door ajar.
• 4.
  For the sweet pickled blackberries, place the balsamic vinegar, sugar and ⅓ cup (80ml) water in a small saucepan and bring to the boil. Place the blackberries in a heatproof bowl and pour over the boiling liquid. Set aside, covered, until room temperature.
• 5.
  To make the custard, place the milk and vanilla in a medium saucepan over medium heat and bring to a simmer. Whisk the egg yolks, sugar and cornflour in a large heatproof bowl until pale and smooth. Whisk in one-third of the milk until smooth, then pour into the pan of milk. Cook over medium heat, whisking constantly, until mixture boils and thickens. Remove from the heat and transfer to a medium bowl. Chill until cool.
• 6.
  Whisk the thickened cream to soft peaks. In a stand mixer fitted with the whisk attachment, whisk the set custard until smooth, then fold through the whipped cream to create a light custard cream.
• 7.
  When ready to serve, transfer the meringue to a serving platter. Spoon over the vanilla custard cream, arrange the mango slices on top with the fresh halved blackberries, strain the pickled blackberries from the liquid and place the pickled blackberries on top, then garnish with mint leaves to serve.