4 egg whites at room temperature 220gms fine caster sugar 1 tsp white vinegar 1 Tbs cornflour 1 tsp vanilla extract 1 Tbs boiling water 4-5 Ti Ora Summer Fruit Tea with Manuka Leaf tea bags ½ cup water ½ cup sugar 600mls cream 3 tbs caster sugar
Pre-heat oven to 180c conventional or 160c fan forced, and line 1 baking tray with baking paperIn a large mixing bowl beat egg whites until stiff peaks form. Start adding Caster sugar into the eggs 1tbs at a time until you have glossy peaks. Using a spatula fold the vinegar, vanilla & cornflour into the eggs. Quickly add 1Tbs boiling water and fold into the meringue.
Create a base for your Pavlova by adding half of the meringue to your lined baking tray and spreading evenly into a 7-8” circle. Once you have created your base add the remaining meringue and spread evenly, until you have a 2” tall, pile of meringue.
Place your pavlova into the oven and immediately turn your oven down to 110c, Bake for 1 hour and 30 mins. Turn the oven off after an hour and a half and let the pavlova cool completely, overnight is best.
Tea syrup – Place Ti Ora Summer Fruit Tea with Manuka Leaf tea bags, ½ cup water and ½ cup sugar in a small saucepan. Heat on medium to high heat until boiling and boil for about 5 minutes, remove from heat and set aside to cool completely.
Add cream & caster sugar to a mixing bowl and beat until nearly done. Add 4-8tbs of summer tea syrup and fold through until soft peaks appear. Chill until needed.
Carefully remove the baking paper from the bottom of the Pavlova, and place on your serving plate. Top with your infused tea syrup whipped cream, we like to decorate the top of our pavlova with Strawberries, orange segments, mango & apple slices and a generous drizzle of the remaining tea syrup.