‘English Breakfast Tea and Scones’ Pavlova Recipe

Close up of English Breakfast Tea and scones topped pavlova

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.


Serves 12

  • 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
  • Bowls


Make the whipping cream and the jam sauce the day before.


For the meringue:

  1. Preheat oven to 150°C. Line a large baking tray with baking paper.
  2. 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.
  3. 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.
  4. With the motor running, add 1 bowl of sugar, 1 tbs at a time, whisking constantly until thick, glossy and sugar dissolves.
  5. Fold in 1 bowl cornflour mixture. Transfer to a large bowl and set aside. Clean mixer and dry thoroughly.
  6. Repeat with remaining egg white, sugar and corn flour mixture, then combine both meringues.
  7. 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.
  8. 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:

  1. 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.
  2. 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.
  3. 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:

  1. 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.
  2. Spread the cream mixture over the meringue pavlova, drizzle with the jam sauce and top with strawberries. Sprinkle with black tea leaves to serve.
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