Mini Pavlova with Matcha Cream
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Additional Time
2 hrs
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Total Time
3 hrs 10 mins
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Servings
4
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Calories
196 kcal
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Course
Dessert
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Cuisine
Australian
Mini Pavlova with Matcha Cream
Description
The recipe starts by whipping room-temperature egg whites with salt and cream of tartar to stiff peaks, then gradually incorporating a sugar-cornstarch mixture to stabilize and sweeten the meringue. Vanilla extract adds aroma. The mixture is divided into four mounds with a slight well in each, then baked slowly at a low temperature until crisp outside but tender inside. Cooling in the oven prevents cracking.
The matcha cream is made by whipping chilled heavy cream with vanilla extract and matcha powder until soft peaks form, providing a smooth and lightly flavored topping. Once the pavlovas are fully cooled, the cream is spooned into the centers, and fresh fruit is added as garnish to balance sweetness and add texture.
This dessert is suitable for occasions where individual portion elegance is desired. The meringue base can be prepared in advance and stored. The matcha cream should be prepared and added shortly before serving to maintain texture.
Ingredients
Mini Pavlova:
- 70 g granulated sugar
- ½ teaspoon cornstarch
- 2 egg room temperature, white; 70g
- ¼ teaspoon salt fine sea salt
- ⅛ teaspoon cream of tartar or lemon juice or vinegar
- 1 teaspoon vanilla extract
Matcha Cream:
- 120 ml heavy whipping cream chilled, 36% milkfat
- 1 tablespoon matcha green tea powder or to taste
- 1 teaspoon vanilla extract
Garnish:
- Fruit fresh, 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 Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 181mg | 8% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 634IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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