Pavlova With ‘Tea and Scones’
- 2 tbs cornflour
- 2 1/2 cups (550g) caster sugar
- 8 egg whites
- 2 tsp cream of tartar
- 2 Madura English Breakfast teabags + one extra for decoration
- 600ml thickened cream
- 1 cup (320g) strawberry jam
- 3/4 cup (240g) raspberry jam
- 1 1/4 cups (300g) sour cream
- 400g fresh strawberries, blueberries, or raspberries – the choice is yours
Preheat oven to 150°C. Line a large baking tray with baking paper. Divide evenly the cornflour between two small bowls. Add 2 tbsp 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, slowly 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 cornflour 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.
Wishing Everyone A Berry Christmas Pavlova
Madura English Breakfast A delicious black tea bursting with colour and energy - available in loose-leaf, teabags and leaf infusers.
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