Named for the Russian ballet dancer Anna Pavlova after one of her tours to Australia and New Zealand in the 1920s, this dessert is frequently served during celebration and holiday meals. Plan ahead – this recipe is one you make today and eat tomorrow. You’ll love its marshmallow-like texture and the G’day Berry-infused whipping cream. ~ Alan
* As featured in Issue 4 of Adventures with Tea eMagazine!
- 5 Egg whites
- 1/4 tsp Cream of Tartar
- 1/2 tsp Cornstarch
- 2/3 cup Sugar
- 1 tsp Cider vinegar
- 1 tsp Vanilla
- 1 cup Heavy whipping cream
- 4 tsp G'day Berry loose tea
- 2 packets ZSweet® all-natural sweetener (or 2 tsp powdered sugar)
Add G'day Berry loose tea directly to the whipping cream. Place into the refrigerator to cold-steep overnight (10-12 hours).
To make meringue, preheat oven to 400ºF. With egg whites in a large bowl, begin blending with a hand mixer until foamy. Slowly add the cream of tartar, cornstarch, and sugar, mixing well. Continue beating until you get stiff peaks. Add cider vinegar and vanilla, blending only until mixed in.
Place meringue into a glass pie dish. With a large spoon, mound the meringue higher around the edge, leaving the middle lower and flat, so it looks like a crater. Place in oven and immediately turn the oven off. Do not open the door! Leave in oven for at least four hours. (It's okay to leave it in overnight. It will be fine as the baked meringue does not need to be refrigerated.)
The next day, make the tea-infused whipping cream. Before blending, pour cream through a strainer to remove the loose tea. In a chilled mixing bowl, beat the infused whipping cream and sugar until soft peaks form.
Spoon whipped cream into baked meringue crater. Fill as high as you would like and place in the fridge. Before serving, top with fresh sliced strawberries, kiwi and bananas. You will need to refrigerate any leftovers.