Matcha Vanilla Pavlova

 

Ingredients

For the Matcha Meringue:

4 large egg whites, room temperature

1 cup superfine sugar

1 1/2 tbsp ceremonial grade matcha powder, sifted

1 tsp white vinegar

1/2 tbsp cornstarch

For the Vanilla Bean Cream:

1 cup heavy cream, chilled

1/2 cup mascarpone cheese

1/4 cup powdered sugar

2 tsp vanilla bean paste

For the Honey Ginger Berries:

1 cup fresh blueberries

1 tbsp honey

1/2 tsp fresh ginger, finely grated

1 tsp lemon juice

For Garnish (optional):

1 tsp matcha powder (for dusting)

6 fresh mint leaves

Directions

Preheat oven to 250°F. Line a baking sheet with

parchment paper. Beat egg whites until soft peaks form.

Gradually add superfine sugar, one tablespoon at a time,

whisking on high until stiff, glossy peaks form and the

texture is smooth.

Gently fold in the sifted matcha powder, white vinegar,

and cornstarch until the color is uniform and no streaks

remain.

Spoon the mixture into six large mounds on the

parchment. Use a spoon to create a deep well in the

center of each. Bake for 60 to 70 minutes until the shells

are firm and dry.

Turn off the oven and leave the pavlovas inside with the

door propped open for at least 2 hours to cool completely

and develop a crisp exterior.

Toss blueberries with honey, grated ginger, and lemon

juice in a small bowl. Let macerate at room temperature

for 15 minutes.

In a chilled bowl, whisk heavy cream, mascarpone,

powdered sugar, and vanilla bean paste until stiff peaks

form.

Fill the center of each cooled matcha pavlova with a

generous amount of vanilla bean cream. Top with the

honey ginger berries and a light dusting of matcha

powder.