Pavlova is a soft and light meringue cake made from beating egg whites with sugar. Pavlova was named after a Russian ballerina, Anna Pavlova, who created the dish.
It’s a classic dessert - but at Kenko Tea we like to put a modern twist on things! So for this week’s delicious recipe we’ve got Matcha Pavlova by the awesome Dinesh Rao from Malaysia.
Dinesh aka @dineshrao80 is a professional baker and cafe owner from Kuala Lumpur. Malaysia itself is a melting pot of culture and Dinesh draws inspiration from many types of cuisine and flavours.
Like all bakers out there, he loves to try new recipes and explore new flavours. You can check out all of his creations by visiting his instagram.
These Matcha Pavlovas are really simple to make, perfectly blending the earthy bittersweet flavour and green colour of Matcha with the light, fluffy meringue we all know and love.
Served with whipped cream and your choice of fruits like berries, these pavlovas can be kept for up to a week stored in a container at room temperature.
Green Tea Matcha Pavlova
- 150g egg white
- 300g castor sugar
- ¼ tsp cream of tartar / cornflour
- ½ tsp vinegar
- 3 tsp matcha powder (The amount you use depends on how dark the colour and how strong the taste you desire)
- Preheat the oven to 100C
- Whisk the egg white in a clean bowl until frothy
- Add ¼ of the sugar and continue to whisk until soft peaks form
- Continue adding the remaining sugar, a bit at a time, to ensure each addition is well incorporated. Whisk until it’s a stiff smooth meringue (If there are still sugar crystals visible, continue to whisk a bit more)
- Sieve in the matcha powder and cream of tartar
- Fold the mix with a metal spoon; then mix in the vinegar. Be careful not to overmix
- Pipe the meringue on the lined baking sheet to form the desired shape, using your choice of nozzle
- Bake for 1 hour in the preheated oven, then let it cool completely before decorating with cream or fruits
These soft and light pavlovas are perfect treats for a special occasion - or just to enjoy whenever!
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