💚 Matcha White Chocolate Pavlova 💚

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💚 Matcha White Chocolate Pavlova 💚

Crisp on the outside, marshmallow-soft in the center, this Matcha White Chocolate Pavlova is a stunning balance of earthy green tea, creamy sweetness, and bright fresh fruit. The gentle bitterness of matcha cuts through the sugar of the meringue, while silky white chocolate whipped cream melts into every airy bite. Finished with berries and delicate chocolate shavings, this dessert feels light, luxurious, and unmistakably elegant.

Perfect for spring gatherings, afternoon tea, or a refined dinner-party finale.

Ingredients

Pavlova Base

  • 4 large egg whites, room temperature (120 g)
  • 1 cup superfine sugar (200 g)
  • 1 teaspoon cornstarch (3 g)
  • 1 teaspoon white vinegar or lemon juice (5 ml)
  • ½ teaspoon vanilla extract (2.5 ml)
  • 1 teaspoon matcha green tea powder (2 g), sifted

White Chocolate Whipped Cream

  • 1 cup heavy cream, cold (240 ml)
  • 3 tablespoons powdered sugar (25 g)
  • ½ teaspoon vanilla extract (2.5 ml)
  • 3 oz white chocolate, finely chopped (85 g)

Toppings

  • Fresh berries (strawberries, blueberries, raspberries)
  • Matcha powder, for light dusting
  • White chocolate shavings or curls

Directions

1. Prepare the Pavlova Base

Preheat your oven to 250°F (120°C). Line a baking tray with parchment paper and draw an 8-inch (20 cm) circle as a guide. Flip the parchment so the pencil side is underneath.

In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form. The whites should look foamy and gently fold over when the whisk is lifted.

Gradually add the superfine sugar one tablespoon at a time, beating well between each addition. This slow process allows the sugar to dissolve completely, resulting in a smooth, glossy meringue. Continue beating until stiff peaks form and the mixture looks thick, shiny, and holds its shape firmly.

Sift the matcha powder evenly over the meringue. Add the cornstarch, vinegar (or lemon juice), and vanilla extract. Using a spatula, gently fold everything together with light, sweeping motions, being careful not to deflate the meringue.

2. Shape and Bake

Spoon the meringue onto the parchment within the drawn circle. Use the back of a spoon to shape it into a round, slightly taller around the edges, creating a shallow well in the center to hold the cream later.

Bake for 75–90 minutes, until the pavlova is dry and crisp on the outside but still pale in color.

Turn off the oven and allow the pavlova to cool completely inside with the oven door slightly ajar. This slow cooling prevents cracking and helps maintain the soft interior.

3. Make the White Chocolate Whipped Cream

While the pavlova cools, melt the white chocolate using a double boiler or microwave in short 15-second bursts, stirring until smooth. Set aside to cool until just slightly warm.

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Gently fold the melted white chocolate into the whipped cream in two additions, using slow, careful strokes. The result should be smooth, airy, and luxuriously creamy.

4. Assemble the Pavlova

Once the pavlova is fully cooled, carefully transfer it to a serving platter.

Spread the white chocolate whipped cream generously into the center, letting it naturally mound and swirl.

Top with fresh berries, arranging them casually for a natural, elegant look. Finish with white chocolate shavings and a light dusting of matcha powder for color and contrast.

Serving Notes

  • Slice gently with a sharp knife for clean edges
  • Best served the day it’s made, shortly after assembling
  • The contrast of crisp shell, soft center, and creamy topping is at its peak within the first few hours

Tips for Success

  • Use room-temperature egg whites for maximum volume
  • Superfine sugar is essential for a smooth meringue
  • Sift matcha to avoid clumps and bitterness
  • Assemble just before serving to keep the pavlova crisp

Time & Nutrition

  • Prep Time: 20 minutes
  • Bake Time: 75–90 minutes
  • Cooling Time: 60 minutes
  • Total Time: ~2 hours 45 minutes
  • Servings: 6
  • Calories: ~380 kcal per serving

If you’d like, I can also:

  • Write a short café-menu version
  • Create a strawberry-only or citrus variation
  • Turn this into a mini pavlova dessert
  • Adapt it for a low-sugar version

Just tell me 💚✨

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