• prep: 1 hr 30 min
• cook: 4 hr
• total: 5 hr 30 min

servings:

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.

• 1/2 cup plus 2 teaspoons superfine sugar, divided
• 2 teaspoons cornstarch
• 1/8 teaspoon fine sea salt
• 6 tablespoons dried hibiscus flowers (available at natural food stores, Latin or Middle Eastern markets, or online) or 7 hibiscus tea bags
• 3 large egg whites, room temperature
• 1/4 teaspoon cream of tartar or 3/4 teaspoon distilled white vinegar
• 2 tablespoons dried hibiscus flowers or 2 hibiscus tea bags
• 1/4 cup superfine sugar
• 1 cup cold heavy cream
• 3 tablespoons homemade or store-bought lemon curd
• 2 tablespoons sour cream
• Pinch of fine sea salt

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