The success of pavlova relies entirely on the ability to dry the meringue in the oven. This variant with pears baked in red tea and then caramelised is really tasty.
Ingredients for 8 people
- 150 g of egg whites (the whites of 4 eggs)
- 150 g white sugar
- 150 g icing sugar + 1 tablespoon
Ingredients for the pears and red tea filling
- 250 ml fresh liquid cream
- 1 tablespoon icing sugar
- 4 pears
- 1 cup of Red (Black) Tea Bi Lou Chun.
- 8 tablespoons of sugar
How to bake Pavlova
Open the eggs and separate the whites from the yolks. Prepare a baking tray lined with baking paper and turn on the oven at 115°C. Whip the egg whites until stiff, preferably using a mixer. Once the eggs have reached the consistency of shaving foam, shiny and bright, add the sugars, sifting them as you go over the bowl and mixing gently with a spatula. Transfer the meringue to a piping bag and use it to form small nests or a large, unique pavlova, but always in the shape of a nest.
Bake and cook for 75 minutes. You can open the oven to check the colour: the pavlova should remain white. When it cracks slightly on the surface, turn off the oven and leave it open to cool. Do not touch the pavloves until the meringue is very cold: at least 30 minutes.
Cut the pears into pieces and boil them in a cup of Red (black) Bi Lou Chun Tea. In a pan add the sugar and, taking care not to burn it, create the caramel, which is then gently poured over the cooled pears.
When it’s time to serve the pavloves, whip the cream with a whisk and put it in the centre of the pavlova, add the sliced pears and that’s it. Really delicious.
Discover more tasty tea recipes: Tea in the kitchen