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Hibiscus Pavlova with Lemon-Hibiscus Cream

Rhoda Boone
  • 330 minutes
  • Serves 6

INGREDIENTS

6 tbsp

Hibiscus flowers, dried

2 tbsp

Hibiscus flowers or 2 hibiscus tea bags, dried

3

Egg whites, large

3 tbsp

Lemon curd, homemade or store-bought

2 tsp

Cornstarch

1/4 tsp

Cream of tartar

1/8 tsp

Sea salt, fine

1 pinch

Sea salt, fine

3/4 cup

Superfine sugar

1 cup

Heavy cream

2 tbsp

Sour cream