The use of English Breakfast tea gives a unique modern twist on a classic pavlova. The perfect pudding to impress everyone on Mother’s Day or indeed any occasion.
- 2 tbs cornflour
- 550g caster sugar
- 8 egg whites
- 2 tsp cream of tartar
- 2 tbs English breakfast tea
- 600ml whipping cream
- 320g strawberry jam
- 240g raspberry jam
- 300g crème fraîche
- 400g strawberries
- Tea leaves, to serve
- Stand mixer with whisk
- Baking Tray
- Baking paper
- Palette knife
Make the whipping cream and the jam sauce the day before.
For the meringue:
- Preheat oven to 150°C. Line a large baking tray with baking paper.
- Divide the cornflour between two small bowls. Add 2 tbs caster sugar to each bowl and toss to combine. Set both bowls aside, then weigh out 360g sugar and divide evenly between two more bowls.
- In two batches, place 4 egg whites and 1 tsp cream of tartar in a stand mixer fitted with the whisk attachment and whisk to soft peaks.
- With the motor running, add 1 bowl of sugar, 1 tbs at a time, whisking constantly until thick, glossy and sugar dissolves.
- Fold in 1 bowl cornflour mixture. Transfer to a large bowl and set aside. Clean mixer and dry thoroughly.
- Repeat with remaining egg white, sugar and corn flour mixture, then combine both meringues.
- Spoon meringue onto prepared tray and use a palette knife to create a 30cm x 40cm rectangle. Reduce oven to 100°C and bake for 1 hour 20 minutes or until crisp and dry.
- Turn off oven and leave the meringue in the oven with the door ajar, for 3-4 hours to cool completely.
For the cream topping and jam sauce:
- Place the whipping cream and remaining 110g of sugar in a saucepan over medium heat. When the cream starts to bubble around the edges, remove from the heat and set aside to cool. Transfer to a bowl and cover surface with cling film. Refrigerate for at least 6 hours or overnight.
- To make the sauce, steep the English Breakfast tea in 125ml of freshly boiled water for 3-5 minutes or based on the recommendations for the tea. Cover while steeping.
- Strain the tea and add to a saucepan with the strawberry and raspberry jams over medium heat. Bring to the boil, stirring constantly, then strain through a fine sieve. Set aside to cool completely.
Final steps for serving:
- To assemble, add the cream that has been in the refrigerator to a stand mixer fitted with the whisk attachment, whisk cream to stiff peaks, then fold through the crème fraîche.
- Spread the cream mixture over the meringue pavlova, drizzle with the jam sauce and top with strawberries. Sprinkle with black tea leaves to serve.