The hardest part about this recipe is the waiting. It comes together fairly quickly, but has a lot of down time in between various parts - plan ahead!

Tea Curd (this tastes like banana cream and it's DELICIOUS)

1) Steep 2 tsp of Strawberry Banana Split tea in 4 oz of water. You will ultimately need 1/3 cup steeped liquid.

2) Fill the base of a double boiler with 1-2 inches of water. If you do not have a double boiler, you can place a glass bowl on top of a standard pot. The bowl should recess slightly into the pot, but not touch the water.

3) Bring water to a full boil and then lower the stove temp to keep it at a simmer.

4) Place the 4 egg yolks (you will use the whites for the pavolova), 2/3 cup sugar, 1/3 cup steeped tea, and 1/8 tsp salt in the top portion of the double boiler.

5) Mix thoroughly with a spatula (silicon is PREFERRED to prevent adding a metalic taste to your curd, but any will do!)

6) Continue to whisk with spatula for approximately 10-12 minutes. The curd should have the consistency of hollandaise sauce, and should have turned to a consistent, lighter yellow shade. There should be an almost foamy appearance throughout. If you still have darker yellow streaks showing as you whisk, keep going!

7) Remove from heat and whisk in the 6, 1 tbsp butter cubes until fully combined. The heat from the mix will melt them!

8) Place the curd in a bowl and cover with plastic wrap. Make sure the wrap is touching the surface of the curd to prevent a film from developing.

Pavolova

1) Preheat oven to 350 (you will drop this down as soon as your pavlova is in the oven)

2) Line a baking sheet with parchment paper. For easier transfer later, consider cutting the parchment paper into a circple shape that will fit on your final cake dish!

3) In a stand mixer (you can use a hand mixer, but be prepared to stand there a while) with the whisk attachment on, beat the 4 egg whites left over from your curd. Keep going until soft peaks form (about 5 minutes).

4) Add the 1 cup powdered sugar in in two separate 1/2 cup measurments, mixing between each inclusion.

5) Continue to beat on high speed until stiff glossy peaks form. The peaks should be able stand on their own.

6) Add the 1 tsp vanilla extract and beat for 1 more minute.

7) Fold in the 1/2 tsp cream of tartar and 1 tsp cornstarch with a rubber spatula.

8) Using that same rubber spatula, scoop the mixture onto your baking sheet on top of the parchment paper. Create a nest like shape with the mixture, so that the sides create a walled structure with a more sunken interior.

9) Place in the oven and immediately drop the temperature down to 200 degrees.

10) Bake for at least 90 minutes. You want the exterior to start to brown lightly and create a light shell (think the color of a lightly toasted marshmallow).

11) When done, turn off the over, but do not remove the pavolova. Keep it in the oven until the oven cools completely on its own.

Whipped Cream

1) Pour 1 cup heavy whipping cream into large cup or bowl and whisk using a hand mixer until stiff.

Build your Pavlova!

1) Once everything has cooled sufficiently, place your pavlova on the final dish you want to present it on.

2) Give the tea curd a good stir, and then pour into that center dip.

3) Alternate strawberry and banana slices around the pavlova, working your way out from the center. You can add as many or as few as you like!

4) Top with whipped cream and a few more strawberry and banana slices.

5) Drizzle chocolate sauce on top for the final touch!