Matcha Summer Berry Pavlova

You probably haven’t had a pavlova this vibrant and unique before. For this Matcha Summer Berry Pavlova recipe, we’ve used our Organic Matcha Cocktail Grade Kagoshima and layers of fresh raspberries and strawberries. Read on to see how you can make it for yourself.

Ingredients for Meringue Layers

• 300g egg whites (10 large egg whites, at room temperature)
• 2 pinches kosher salt
• 1/4 tsp cream of tartar (optional)
• 2 1/2 cups (500g) superfine sugar
• 2 tbsp + 2 tsp cornstarch
• 2 tsp pure vanilla extract
• 2 tsp vinegar (white wine, cider, or distilled)

Ingredients for Matcha Whipped Cream

• 800ml cold heavy cream (double or thickened cream)
• 4 tbsp Organic Matcha Cocktail Grade Kagoshima, sifted
• 3–4 tbsp hot water (just below boiling)
• 3–4 tbsp icing sugar (optional, to taste)
• 2 tsp vanilla extract (optional)

Fresh Berries

• 200g fresh raspberries
• 250g fresh strawberries, hulled and sliced

To Finish

• Additional Matcha powder for dusting (sifted, about 1–2 tsp)

Directions

Prepare the Meringue Layers:

1. Preheat oven to 275°F / 135°C. Line two baking sheets with parchment and trace two 8–9-inch (20–23cm) circles.
2. In a stand mixer, beat the egg whites, salt, and cream of tartar (if using) on medium-high until medium-stiff peaks form (about 3 minutes).
3. Gradually add the sugar, one spoon at a time, and increase to high speed until the meringue forms very stiff, glossy peaks (about 5 minutes).
4. Fold in the cornstarch, vanilla, and vinegar.

Pipe and Bake:

1. Transfer the meringue to a piping bag fitted with a large round or star tip.
2. On each parchment circle:
3. Pipe spiral rounds of meringue starting from the outer edge and working inward.
4. Add one swirl in the centre to give structure.
5. Fill any gaps with piped dots or lines to create an even layer.
6. Optionally, pipe decorative swirls around the edges.
   Bake both layers at 275°F / 135°C for 60 minutes. Reduce to 250°F / 120°C and bake for an additional 60–75 minutes until crisp and pale tan.
   Turn off the oven and let the meringues cool completely inside the oven (At least one hour or overnight)

Make the Matcha Whipped Cream:

1. In a small bowl, whisk the sifted Matcha powder with 3–4 tablespoons hot water to form a smooth paste. Let cool to room temperature.
2. In a large bowl, whip the cream to soft peaks. Add icing sugar and vanilla if using. Gently fold in the cooled matcha paste, then continue whipping to stiff peaks. Chill until ready to use.

Assemble the Pavlova:

1. Place one meringue disc on a serving plate. Transfer the matcha whipped cream to a piping bag fitted with a large round piping tip of your choice.
2. Pipe half of the matcha cream evenly across the top of the first meringue disc.
3. Scatter 100g raspberries and 125g sliced strawberries over the piped cream. Gently place the second meringue disc on top.
4. Pipe the remaining Matcha whipped cream decoratively over the surface.
5. Finish with the remaining 100g raspberries and 125g strawberries arranged on top.

Finishing Touch:

1. Lightly dust with sifted Matcha powder just before serving.

To Serve

1. Refrigerate for 1 hour before slicing for clean layers. Best served the same day, though it will hold well chilled for a few hours.

Craving more Matcha sweet treats? We’ve got you covered. Here is our Matcha Truffles recipe OR if you love the fruitiness of our Matcha Summer Berry Pavlova, here’s our Matcha Dipped Strawberries recipe.

Are you a cafe or restaurant looking for new trends and innovations like our Matcha Summer Berry Pavlova? Email us at info@avantcha.com and we’ll point you in the right direction for plenty of essential info and recipes, as well as a free sample.

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