Hibiscus Pavlova With Lemon-Hibiscus Cream
4.5
(4)
Photo by Chelsea Kyle, food styling by Rhoda Boone
Hibiscus tea has a gorgeous magenta hue and sweet-tart cranberry flavor. This pavlova uses the tea two ways: finely ground to infuse and tint light-as-air meringues and also brewed, reduced, and combined with lemon curd to create a rich whipped cream topping. The result is a dessert that's both stunning and delicious.
Cooks' Note
Do Ahead:
Meringues can be made up to 3 days in advance and, once cool and completely dry, stored at room temperature in an airtight container. Hibiscus syrup can be made up to 7 days in advance and refrigerated.
__Cooks' Note:
Leftover hibiscus syrup can be drizzled over yogurt or ice cream, mixed with club soda for a refreshing drink, or incorporated into cocktails.
__
Recipe notes
Back to topSee Related Recipes and Cooking Tips
29 Stunning Meringue Recipes
Like peppermint meringue cookies, pies with billowing torched toppings, and the poofiest skillet pancake.53 Creative Ways to Use Leftover Egg Whites
Extra egg whites? Use them in twirly meringues, frothy cocktails, and the fluffiest coconut cake.61 Easter Desserts, Each One Better Than a Chocolate Egg
No Easter basket or pandering to bunnies required.100 Recipes We Wouldn't Attempt Without a Stand Mixer
Were there meringues before stand mixers? Sure. But they weren't half as much fun to make.Our 61 Best Flourless Desserts
Yes, there's flourless chocolate cake. And there's pudding. And there's ice cream.These Citrusy Desserts Will Cure Your Winter Blues
Lemons and grapefruits and oranges, oh my!Everything You Need to Know About Cream
Heavy, whipping, light—what's the difference? More importantly, which will whip? Read on.Hibiscus, the Tart, Technicolor Flower ThatWill Change Your Cooking
Put these petals to the metal.The Dead Simple, Meringue-Based Dessert You're Not Making
We riff on the classic dessert (but don't make it any harder to pull off).
