5 from 15 votes
Mini Pavlova with Matcha Cream
Mini Pavlovas topped with matcha cream combine crispy, baked meringue shells with a creamy, lightly sweetened green tea-flavored topping. These individual desserts offer a crisp exterior and soft interior from the meringue, complemented by the smooth richness and delicate earthiness of matcha-flavored whipped cream. Fresh fruit adds color and freshness, perfect for elegant serving.
Prep Time
10 mins
Cook Time
1 hr
Additional Time
2 hrs
Total Time
3 hrs 10 mins
Servings:
4
Calories:
196 kcal
Course:
Dessert
Cuisine:
Australian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 196
% 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.