Earl Grey Lavender Pavlova

 

Ingredients

For the Earl Grey Lavender Meringue:

4 large egg whites, room temperature

1 cup superfine sugar

1/2 tsp cream of tartar

1 tbsp Earl Grey tea leaves, finely ground

1 tsp culinary lavender buds, crushed

1 tsp cornstarch

1/2 tsp white vinegar

For the Honey Lavender Cream:

1 cup heavy cream, chilled

1/4 cup Greek yogurt, plain

1 tbsp wildflower honey

1/4 tsp vanilla bean paste

For the Blackberry Earl Grey Coulis:

1 cup fresh blackberries

2 tbsp Earl Grey tea, brewed strong

1 tbsp granulated sugar

1 tsp lemon juice

For Garnish:

1/2 cup fresh blackberries

1 tsp dried culinary lavender

4 fresh mint leaves

1 pinch lemon zest

Directions

Preheat oven to 250°F and line a baking sheet with

parchment paper. Draw an 8-inch circle on the paper as a

guide, then flip it over.

In a clean glass or metal bowl, beat egg whites and

cream of tartar until soft peaks form.

Gradually add superfine sugar one tablespoon at a time,

beating on high speed until the meringue is stiff, glossy,

and the sugar has fully dissolved.

Gently fold in the ground Earl Grey tea, crushed lavender,

cornstarch, and vinegar using a spatula.

Pile the meringue onto the parchment circle, smoothing

the sides upward to create a nest shape with a hollow

center.

Bake for 60 to 75 minutes until the exterior is crisp. Turn

off the oven and let the pavlova cool completely inside

with the door slightly ajar for at least 2 hours.

To make the coulis, simmer blackberries, brewed tea,

sugar, and lemon juice in a small saucepan for 10

minutes. Mash the berries, strain through a fine-mesh

sieve, and let cool.

Whip the heavy cream and honey to soft peaks, then fold

in the Greek yogurt and vanilla.

Just before serving, fill the center of the cooled pavlova

with the honey lavender cream.

Arrange fresh blackberries on top, drizzle with the Earl

Grey coulis, and garnish with lavender buds, mint, and

lemon zest.