Method

• 1.
  Preheat oven to 150°C. Line a large baking tray with baking paper.
• 2.
  Divide the cornflour between two small bowls. Add 2 tbs caster sugar to each bowl and toss to combine. Set both bowls aside, then weigh out 360g sugar and divide evenly between two more bowls.
• 3.
  In two batches, place 4 eggwhites and 1 tsp cream of tartar in a stand mixer fitted with the whisk attachment and whisk to soft peaks.

• 4.
  With the motor running, add 1 bowl of sugar, 1 tbs at a time, whisking constantly until thick, glossy and sugar dissolves.
• 5.
  Fold in 1 bowl cornflour mixture. Transfer to a large bowl and set aside. Clean mixer and dry thoroughly.
• 6.
  Repeat with remaining eggwhite, sugar and corn flour mixture, then combine both meringues.
• 7.
  Spoon meringue onto prepared tray and use a palette knife to create a 30cm x 40cm rectangle. Reduce oven to 100°C and bake for 1 hour 20 minutes or until crisp and dry.
• 8.
  Turn off oven and leave the in the oven with the door ajar, for 3-4 hours to cool completely.
• 9.
  Meanwhile, place teabags, cream and remaining 1/2 cup (110g) sugar in a saucepan over medium heat. When the cream starts to bubble around edges, remove from the heat and set aside to cool. Transfer to a bowl and cover surface with plastic wrap. Refrigerate for at least 6 hours or overnight to infuse.
• 10.
  To make the sauce, place strawberry and raspberry jams in a saucepan over medium heat. Bring to the boil, stirring constantly, then strain through a fine sieve. Set aside to cool completely.
• 11.
  To assemble, remove teabags from cream and discard. Using a stand mixer fitted with the whisk attachment, whisk cream to stiff peaks, then fold through the sour cream.
• 12.
  Spread the cream mixture over pavlova, drizzle with the jam sauce and top with the strawberries. Sprinkle with black tea leaves to serve.