These Mini Pavlova with Matcha Cream are a meringue-based dessert with a texture that has a light, crisp exterior and marshmallow-y soft centre. The matcha cream balances out the overall sweetness of the dessert and adds a little earthiness.
What is pavlova?
Pavlova is a popular meringue dessert originating from Australia/New Zealand made with stiffly beaten egg whites and sugar.
The whipped meringue is formed into a mound or nests and baked at a low temperature for a period of time.
It's named after Russian ballerina Anna Pavlova.
Why you'll love this recipe
This mini pavlova recipe makes a small batch of pavlova, which is just the perfect amount for a small family.
It only uses 2 egg whites, perfect for when you've got leftovers from making ice cream or custard.
Adding cornstarch to the egg whites gives the pavlova its signature crisp outer shell and soft marshmallow-y centre.
This is a naturally gluten-free dessert, and can be dairy-free if you omit the matcha cream.
After baking the pavlova, all you need to do is let it cool in the oven untouched -- super easy!
Equipment you'll need
- stand mixer with whisk attachment: or you can use an electric mixer/hand-held mixer
Ingredients you'll need
Mini Pavlova:
- granulated white sugar: you can also use caster sugar which is super-fine sugar
- cornstarch: adds a light and crisp texture to the exterior and soft marshmallow-y centre to the pavlova
- egg whites: best at room temperature to obtain the most volume
- fine sea salt: promotes coagulation of the egg white proteins and stabilizes them; also helps cut down the sweetness
- cream of tartar: or lemon juice or vinegar; helps to stabilize the egg whites
- vanilla extract: use a high-quality extract for the best flavour
Matcha Cream:
- heavy whipping cream: at least 36% MF (milkfat), chilled
- matcha: use a high quality matcha powder for the best flavour
- vanilla extract
How to make them
Combine sugar and cornstarch in a bowl and give it a stir. Set aside.
In a stand mixer bowl fitted with a whisk attachment (or use an electric hand mixer), add in the room temperature egg whites and sea salt.
Whip beginning on low speed, until the egg whites become foamy.
Add in the cream of tartar/lemon juice/vinegar.
Gradually increase the speed and slowly add in the cornstarch and sugar mixture, about 1 tablespoon in at a time.
When it reaches soft peaks, add in the vanilla extract.
Whip until the egg whites become shiny and reach stiff peaks.
Divide the whipped meringue into 4 mounds onto a large baking sheet lined with parchment paper.
With the back of a spatula or spoon, add a divot to the centre of each mound.
Bake the pavlova at 225F for 1 hour. Do not open the oven at any point in the baking process.
Turn off the oven and let the pavlova remain in the oven until fully cool, at least 3 hours.
When removing the pavlova, they should easily come off the parchment paper and are completely dry to the touch.
If the pavlova are not completely dry, re-bake them at 220F for another 10-15 minutes, until crisp and dry.
How to store
It's best to enjoy the mini pavlova freshly made, however, you can store the pavlova in an airtight container at room temperature for up to 1 week.
Do not refrigerate pavlova.
How to serve
Assemble the Matcha Cream onto the pavlova just prior to serving.
Do not assemble pavlova with the whipped cream ahead of time and place into the fridge.
Serve the Mini Pavlova with some fresh fruit.
Other toppings
Feel free to change up the toppings in the mini pavlova.
Try pairing it with:
- curd: lemon curd, passionfruit curd
- Earl Grey Milk Jam Spread
- Hojicha Roasted Green Tea Milk Jam Spread
- fresh fruit: strawberries, blueberries, raspberries, kiwi, mango, peaches, etc.
- whipped cream or Chantilly cream
Expert tips & troubleshooting
My pavlova turned brown
If the pavlova is turning brown, your oven may have uneven temperature and hot spots.
You may need to reduce the oven temperature by another 25 degrees and bake for a little longer.
Try not to make pavlova on a rainy and humid day as it can cause the meringue to be soft and weep.
Why did my pavlova crack?
A sudden change in temperature is likely the culprit.
Leave the pavlova to cool in the oven gradually, without opening it.
Baking the pavlova at too high of a temperature can also lead to cracking.
The exterior of the pavlova is not crisp
Overbeating the egg white meringue can affect the crispness and lead it to weep, collapse or form beads of sugar.
My pavlova is gooey
That means it's undercooked. Try baking it for a longer period of time.
How to make the pavlova more even?
You can fill a piping bag with the meringue and pipe it onto a baking sheet.
How to fix chewy pavlova?
Re-bake the pavlova at 200F for 10-15 minutes to let it crisp up and dry out.
Other recipes you may like
Be sure to check out these recipes:
Hattendo-Inspired Matcha Cream Buns
Matcha Cupcakes with Whipped Cream Frosting
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Mini Pavlova with Matcha Cream
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Mini Pavlova:
- 70 g granulated sugar
- ½ teaspoon cornstarch
- 2 (70g) egg whites room temperature
- ¼ teaspoon fine sea salt
- ⅛ teaspoon cream of tartar or lemon juice/vinegar
- 1 teaspoon vanilla extract
Matcha Cream:
- 120 ml heavy whipping cream (36% milkfat) chilled
- 1 tablespoon matcha or to taste
- 1 teaspoon vanilla extract
Garnish:
- fresh fruit of your choice
Instructions
Mini Pavlova:
- Preheat oven to 225°F/107°C.
- Combine sugar and cornstarch in a bowl and give it a stir. Set aside.
- In a stand mixer bowl fitted with a whisk attachment (or use an electric hand mixer), add in the room temperature egg whites and sea salt.
- Whip beginning on low speed, until the egg whites become foamy.
- Add in the cream of tartar/lemon juice/vinegar.
- Gradually increase the speed and slowly add in the cornstarch and sugar mixture, about 1 tablespoon in at a time.
- When it reaches soft peaks, add in the vanilla extract.
- Whip until the egg whites become shiny and reach stiff peaks.
- Divide the whipped meringue into 4 mounds onto a large baking sheet lined with parchment paper.
- With the back of a spatula or spoon, add a divot to the centre of each mound.
- Bake the pavlova at 225°F/107°C for 1 hour. Do not open the oven at any point in the baking process.
- Turn off the oven and let the pavlova remain in the oven until fully cool, at least 3 hours.
- When removing the pavlova, they should easily come off the parchment paper and are completely dry to the touch.
- If the pavlova are not completely dry, re-bake them at 220°F/104°C for another 10-15 minutes, until crisp and dry.
Matcha Cream:
- In a bowl, combine chilled heavy cream with matcha powder and vanilla extract.
- Whip with a whisk until medium-firm peaks.
Assemble:
- Dollop matcha cream onto the mini pavlova and garnish with fruit of your choice.
- Serve immediately.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
Another wonderful recipe with the use of matcha - loving it! And the white, red, and green look so stunning and elegant!
David @ Spiced
Oh, pavlovas are so much fun to make! The addition of matcha cream not only sounds delicious, but it adds such a fun color profile. Great use of the raspberries on top as garnish!
Raymund | angsarap.net
What an awesome creation, never had I thought putting matcha on my pavlova. This is really nice
Tasia ~ two sugar bugs
My family adores pavlova and I love the addition of matcha cream. It was gone in an instant!