Pavlova With ‘Tea and Scones’ Please
Being in a festive mood we were inspired this year to take one classic pairing (tea and scones) and create a tea’licious modern take on another classic – the pavlova! One that we even think that Gran might approve of – spoiler alert: it is delicious!
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.
Turn off oven and leave in the oven with the door slightly ajar, for 3-4 hours to cool completely. Meanwhile, place tea bags, cream and remaining 1/2 cup (110g) sugar in a saucepan over medium heat. When the cream starts to bubble around edges, remove from the heat and set aside to cool. Transfer to a bowl and cover surface with plastic wrap. Refrigerate for at least 6 hours or overnight to infuse.
To make the sauce, place strawberry and raspberry jams in a saucepan over medium heat. Bring to the boil, stirring constantly, then strain through a fine sieve. Set aside to cool completely. To assemble, remove tea bags from cream and discard. Using a stand mixer fitted with the whisk attachment, whisk the cream to stiff peaks, then fold through the sour cream.
Spread the cream mixture over the pavlova, drizzle with the jam sauce and top with the strawberries. Sprinkle with black tea leaves to serve.
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