Earl Grey Blueberry Pavlova Towers

 

Ingredients:  

4 large egg whites, room temperature  

1 cup superfine sugar  

2 bags Earl Grey tea, finely ground or pulsed  

1 tsp cornstarch  

1 tsp white vinegar  

1/2 tsp vanilla extract  

1.5 cups fresh blueberries  

2 tbsp granulated sugar  

1 tbsp lemon juice  

1 tsp lemon zest  

1 cup heavy whipping cream, chilled  

1/2 cup Greek yogurt, plain  

2 tbsp honey  

1/2 tsp vanilla bean paste  

Fresh blueberries for garnish  

Small mint leaves for garnish  

Dusting of ground tea leaves for garnish  

Instructions:  

1. Begin by preheating your oven to 250°F and prepare a

large baking sheet with parchment paper.  

2. In a clean bowl, whip the egg whites until soft peaks

appear. Gradually incorporate sugar, one tablespoon at a

time, while mixing on high until the mixture is stiff and

shiny.  

3. Carefully fold in the finely ground Earl Grey tea,

cornstarch, vinegar, and vanilla extract.  

4. Using a piping bag or spoon, create eight small, tall

meringue circles on the parchment paper.  

5. Bake these meringues for a full hour, then turn off the

oven and let them cool inside with the oven door slightly

open.  

6. In a saucepan, mix the blueberries, granulated sugar,

and lemon juice over medium heat for about 5 to 7

minutes, until the berries burst and the sauce thickens.

Stir in the lemon zest and allow it to cool.  

7. In another bowl, whisk the chilled heavy cream, Greek

yogurt, honey, and vanilla bean paste until stiff peaks

form.  

8. To build the towers, start with one meringue on a plate,

add a spoonful of the honey cream, followed by a layer

of blueberry compote.  

9. Place another meringue on top and repeat with more

cream and compote layers.  

10. Finish by garnishing with fresh berries and a sprinkle

of ground tea before serving.