Name: Hibiscus Pavlova With Lemon-Hibiscus Cream
Cook time: 1 hour 30 minutes
Total time: 4 hours (including cooling time)
Yield: Serves 6
Ingredients: 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

Hibiscus pavlova in a white dish topped with hibiscus flower dust.

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.