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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.
Course Dessert
Cuisine Australian
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings 4
Calories 196kcal
Author Michelle

Ingredients

Mini Pavlova:

  • 70 g granulated sugar
  • ½ teaspoon cornstarch
  • 2 (70g) egg whites room temperature
  • ¼ teaspoon fine sea salt
  • 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

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