PAVLOVA WREATH WITH TETLEY EARL GREY CREAM

4 Large egg whites

1 1/4 cups white sugar

2 tsp cornstarch

1 tsp vanilla extract

1 tsp lemon juice

2 cups heavy cream

2 Tbls Tetley Earl Grey tea syrup

Fresh mixed berries

1/2 cup icing sugar

Mint to garnish

TETLEY EARL GREY SIMPLE SYRUP:

In a saucepan, add 4 Tetley earl grey teabags, 2 cups of water, and 1 cup white granulated sugar.

Bring to a boil and simmer until the liquid reduces to half and becomes slightly thick. Allow to cool at room temperature and store in the fridge until ready to use.

METHOD:

Preheat oven to 180 degrees C.

Line a baking sheet with baking paper. Draw a big circle on the paper.

In a large bowl, beat the egg whites until stiff, gradually add sugar until mixture is thick and glossy. Gently fold in the cornstarch, vanilla and lemon juice.

Spoon mixture inside the circle and spread evenly. Bake in preheated oven until meringue is dry and sounds hollow when tapped, about 1 hour. Cool on a wire rack.

In a medium bowl, beat the heavy cream until stiff peaks form, fold in the Tetley tea syrup.

Spoon cream over the meringue, lay the berries onto of the cream, sift a bit of icing sugar on top.

Garnish with mint leaves.

Enjoy.