The Matcha Cream Pavlova is a stunning dessert with a crisp, airy meringue base topped with a smooth matcha-infused whipped cream. The earthy flavor of the matcha complements the sweetness of the meringue and the tart freshness of the berries, creating a harmonious and elegant treat. It’s a showstopper that is both light and indulgent at the same time.
- Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon white vinegar
- 1 tablespoon matcha powder
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Fresh mixed berries (strawberries, blueberries, raspberries) for garnish
Directions:
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a clean, dry mixing bowl, beat the egg whites until stiff peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, beating well after each addition, until the mixture is glossy and smooth.
- Gently fold in the cornstarch, vinegar, and vanilla extract. Then, sift the matcha powder over the meringue and fold it in until evenly combined.
- Spoon the meringue mixture onto the prepared baking sheet, shaping it into a circle or nest shape with a slight indentation in the center.
- Bake for 1 hour, then turn off the oven and allow the pavlova to cool completely in the oven with the door slightly ajar.
- In a separate bowl, whip the heavy cream and powdered sugar together until soft peaks form. Gently fold in the vanilla extract.
- Once the pavlova has cooled, top it with the whipped cream and garnish with fresh berries.
- Serve immediately and enjoy!
Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes
Kcal: 250 kcal | Servings: 6 servings
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