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Mint Matcha Pomegranate Pavlova Recipe

Christine Franklin

October 26, 2021
Hard
Cuisine: Japanese

This is just a brief note to share this pavlova recipe. I’m a major admirer of pavlova. I love the combination of marshmallow-y on the inside, crisp on the exterior meringue, creamy softly whipped cream, and plenty of fruit. For a holiday twist, I used matcha (Mike suggested it because I wanted green) and pomegranates.

Pomegranate

You may use any type of fruit you like and skip the matcha as well. I made a deconstructed version because I like how it looks, but most pavlovas are served whole, so you can do anything you want!

mint-matcha-pavlova-recipe

Ingredients

  • 4 egg whites

    1 cup superfine sugar

    2 teaspoons cornstarch

    2 teaspoons matcha

    1 teaspoon white wine vinegar

    1/4 teaspoon vanilla extract

  • Toppings

    1 cup heavy whipping cream

    1 pomegranate, deseeded

    Mint leaves, as garnish

Serves
People

Instructions

  • 01

     Preheat the oven to 350°F. Line a baking sheet with parchment paper.

  • 02

    Sift the matcha into the sugar and combine. Mix the egg whites in a mixing bowl on low speed until they are frothy. Turn the mixer to high and gradually add the sugar, tablespoon by tablespoon, until soft peaks form. Whip for 10 minutes, or until thick and shiny.

  • 03

    Rub a small amount of egg between your fingers. The sugar should be completely dissolved, and there should be no grittiness. If you can still feel the sugar, beat for another minute or so, or until the sugar dissolves. Sift in the cornstarch, then add the vinegar and vanilla extract. Whisk until everything is blended.

  • 04

    Rub a small amount of egg between your fingers. The sugar should be completely dissolved, and there should be no grittiness. If you can still feel the sugar, beat for another minute or so, or until the sugar dissolves. Sift in the cornstarch, then add the vinegar and vanilla extract. Whisk until everything is blended.

  • 05

    Whip the cream into soft peaks when ready to serve. I deconstructed my pavlova because I thought it looked better that way, but you may leave it whole. Serve the pavlova topped with softly whipped cream, pomegranate seeds, and mint leaves. Enjoy right away.