EARL GREY MERINGUE WITH SYRUP-SOAKED FIGS

SERVES 8 PREP + COOK 1 HOUR + COOLING

◆ 2 Earl Grey tea bags

◆ 1 cup caster sugar

◆ 4 egg whites, at room temperature

◆ 3 tsp cornflour

◆ 1 tsp white vinegar

◆ whipped cream, chopped pistachios, to serve SYRUP-SOAKED FIGS

◆ 2 Earl Grey tea bags

◆ 4 long strips orange rind

◆ 1 cup caster sugar

◆ ½ cup water

◆ ¼ cup fresh orange juice

◆ 8 medium figs, torn in half

1 Preheat oven to 150°C. Grease a large oven tray. Mark an 18cm x 30cm rectangle on a piece of baking paper, place paper marked-side down onto tray.

2 Remove tea from bags, process with sugar until finely ground.

3 In a large bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add tea mixture, beat until stiff and glossy. Sift cornflour over egg white mixture, add vinegar, fold in using a metal spoon. Spread mixture just inside marked rectangle on tray.

4 Reduce oven to 120°C, bake meringue 45 mins or until firm to the touch. Turn oven off, cool in oven with door ajar for at least 4 hours or overnight.

5 SYRUP-SOAKED FIGS Stir tea bags, rind, sugar, the water and juice in a medium saucepan over medium heat until sugar dissolves. Bring to the boil, cook 6 mins or until syrup thickens slightly. Place figs in a large bowl. Strain syrup over figs, gently stir to combine. Cool.

6 Just before serving, top meringue with whipped cream, figs, and syrup. Sprinkle with pistachios.