• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sift & Simmer
Matcha, tea-infused baking recipes & modern Asian favourites
  • About
  • Recipes
  • Pantry
    • Matcha 101: A Beginner's Guide
    • Hojicha 101: A Beginner's Guide
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×

    Home » Recipes » Desserts

    Mini Pavlova with Matcha Cream

    Published: Aug 30, 2022 by Michelle · 4 Comments

    Share this recipe!

    • Facebook
    • Email
    • Twitter
    Jump to Recipe - Print Recipe

    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.

    Mini pavlova on a pedestal.

    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

    Mini pavlova filled with matcha cream and berries.

    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.

    Mini pavlova with matcha cream and berries on a pedestal.

    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

    Mini pavlova with matcha cream and berries on a pedestal.

    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:

    Snow White Swiss Roll Cake

    Japanese Soufflé Pancakes

    Matcha Strawberry Fruit Sando

    Hattendo-Inspired Matcha Cream Buns

    Matcha Strawberry Shortcake

    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!

    Broken pavlova with matcha cream spilling out on a pedestal.

    Print Recipe
    5 from 4 votes

    Mini Pavlova with Matcha Cream

    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.
    Prep Time10 mins
    Cook Time1 hr
    Cooling Time2 hrs
    Total Time3 hrs 10 mins
    Course: Dessert
    Cuisine: Australian
    Servings: 4
    Calories: 196kcal
    Author: Michelle

    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
    Prevent your screen from going dark

    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

    Calories: 196kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 181mg | Potassium: 57mg | Fiber: 1g | Sugar: 19g | Vitamin A: 634IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

    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.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
    « Tim Horton's-Inspired Fruit Explosion Muffins
    Strawberry Jasmine Tea Sorbet »

    Reader Interactions

    Comments

    1. Ben | Havocinthekitchen

      August 30, 2022 at 4:15 pm

      5 stars
      Another wonderful recipe with the use of matcha - loving it! And the white, red, and green look so stunning and elegant!

      Reply
    2. David @ Spiced

      August 31, 2022 at 4:49 am

      5 stars
      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!

      Reply
    3. Raymund | angsarap.net

      September 01, 2022 at 3:50 pm

      5 stars
      What an awesome creation, never had I thought putting matcha on my pavlova. This is really nice

      Reply
    4. Tasia ~ two sugar bugs

      September 07, 2022 at 9:33 pm

      5 stars
      My family adores pavlova and I love the addition of matcha cream. It was gone in an instant!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Me

    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

    Subscribe for Latest recipes

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube

    Popular Recipes

    Matcha Latte

    Matcha 101: A Beginner's Guide

    Matcha Mochi Croissants

    Matcha Candy Cane Popcorn

    Footer

    ↑ back to top

    About

    About

    Privacy Policy

    Newsletter

    Subscribe for the latest recipes and updates directly to your inbox!

    Contact

    Contact

    Copyright © 2017-2023 Sift & Simmer

    All images and content are copyright protected. Do not use without prior permission.