Heather & Mitch - Bomb Alaska
with Vanilla Berry Compote, Pineapple and Mango Sorbet
1 cup sugar
1 Tbsp water
1 vanilla bean
12 mango cheeks
2 cups flour
3 cups milk
2 Tbsp baking powder
2 Tbsp cornflour
1. To make the sponge, first beat eggs, zest and sugar in a large bowl until light and fluffy. Sieve in dry ingredients and fold to combine. Pour into a large square tin. Bake at 180* for 15min. Cool on wire rack. Cut rounds in the sponge and set aside.
2. To make the meringue start by wiping a cut lemon on a clean glass bowl, then place sugar and water into a pot and bring to a simmer. Set aside. Beat egg whites in the glass bowl until soft peaks, then slowly start adding sugar syrup until it gets glossy. Set aside.
3. For the sorbets, make another 2 batches of sugar syrup in a medium pot. Separate into two bowls adding the mango to one and the pineapple to the other. Blend each one until smooth and add lemon juice to taste. Pour into moulds and freeze.
4. To make the compote place water, blueberries and sugar in a medium pot and bring to a simmer. Remove when the berries start to break down. Remove and set aside.