HIBISCUS PAVLOVA WITH LEMON-HIBISCUS CREAM

Steps:

• For the meringue:
• Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper. In a small bowl, whisk together 2 tsp. superfine sugar, cornstarch, and salt, breaking up any lumps; set aside.
• Grind flowers or tea leaves (cut open bags, remove tea, and discard bags) in a spice mill or food processor until very finely ground; set aside.
• Using an electric mixer fitted with a whisk attachment, beat egg whites and cream of tartar or vinegar on medium-high speed until the mixture transforms from frothy soapsuds to soft, opaque peaks, about 3 minutes. You should see tracks from the whisk on the surface of the whites.
• Add the remaining 1/2 cup sugar slowly, 1 tablespoon at a time, beating to incorporate fully before adding the next spoonful, 5-8 minutes total. Continue to beat on medium-high speed until stiff, glossy peaks form, about 2 minutes more. Test to see if sugar is fully dissolved by rubbing a small amount between your fingertips. If it still feels gritty, keep beating until dissolved.
• Sprinkle the sugar, cornstarch, and salt mixture over egg whites and fold in gently with a spatula. Using a fine-mesh strainer, sift 1 Tbsp. reserved ground tea over mixture and fold in gently. Reserve remaining ground tea.
• Using a large spoon, divide meringue into 6 even mounds on the prepared baking sheet. Using the back of the spoon, make a small well in the center of each meringue. Lightly dust 1 tsp. reserved ground tea with fine-mesh strainer over meringues. Reserve remaining ground tea.
• Bake, rotating halfway through cooking time, until outsides are dry and a very pale cream color, 65-70 minutes. Turn oven off and leave door slightly ajar with meringues inside, letting them cool completely, at least 2 hours or up to overnight.
• For the hibiscus syrup:
• Bring 1 cup water to a boil in a small pot. Remove from heat and steep dried hibiscus flowers or tea bags, 4-5 minutes. Strain tea or discard tea bags; if straining, strain into a medium bowl, then return tea to pot. Add sugar and bring to a boil over high heat. Reduce the liquid, stirring occasionally, until a scant 1/4 cup liquid is left, 8-11 minutes-it should be thick with a syrupy consistency. Transfer to a small bowl and chill until cold, about 20 minutes.
• For the lemon-hibiscus cream:
• Using an electric mixer fitted with a whisk attachment, beat cream on medium-low speed in a large bowl until very soft peaks form. Reduce speed to low and gently beat in lemon curd, sour cream, and salt. If necessary, continue whipping until soft peaks return. Drizzle 1 Tbsp. chilled hibiscus syrup over whipped cream. Using a spatula, marble syrup throughout cream, creating dark pink streaks rather than a solid pink cream.
• Assemble the dessert:
• Divide meringues among 6 dessert plates, then top each with a dollop of lemon-hibiscus cream. Using a fine-mesh strainer, lightly dust top of each pavlova with 1 tsp. reserved ground tea total, if desired, and serve immediately.