Creative Culinary Studio

Matcha Pavlova with Passionfruit and Raspberries

Matcha Pavlova with Passionfruit and Raspberries

Egg-cellent zero waste Easter dessert!

Easter is soon here and it’s all about the egg! One of my favorite zero waste easter recipes is pavlova. It is so versatile, beautiful and yes the perfect way to use your leftover egg whites. If you do not have leftover egg whites you can crack som eggs, use the whites for the pavlova base and the yolks can be used for a curd to serve with the pavlova. Either way, pavlova is in my opinion an Egg-cellent zero waste Easter dessert.

The recipe that I am sharing is adapted from a version that I made for the cover of the Swedish magazine, Matmagazinet, last year. For that recipe I used liquorice to balance out the sweetness from the pavlova. This recipe is the same, but I chose to use matcha green tea powder to introduce a bit of bitterness and the grassy nuance of the green tea plays beautifully with the sweetness from the pavlova and the freshness of the passion fruit. You will find a copy of the Swedish version of the recipe here.

Copyright to Matmagasinet Foto: Carin Pålsson
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5 from 13 votes

Matcha Pavlova with Passionfruit and Raspberries

Orignally published in the Swedish Magazine, Matmagasinet, this gorgeous dessert is the perfect way to use your leftover Easter Egggwhites. Perfect make ahead dessert that this is a stunning addition to your Easter Table. 
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Keyword: Dessert, Easter, Egg whites, Eggs, Zero waste

Ingredients

Pavlova

  • 200 g egg whites Approx 6 eggs
  • 400 g sugar
  • 1 tbsp matcha green tea powder You can also use liquorice powder
  • 1-2 tsp lemon juice

Whipped cream

  • 4 dl heavy cream
  • 3 tbsp granulated sugar

To assemble

  • 200 g Fresh berries I love raspberries
  • 6 fresh passion fruit Alternatively, you can use passionfruit curd, but you will have a sweeter dessert

Instructions

  • Heat your oven to 200 degrees Celcius
    Spread the sugar on a baking tray lined with baking paper. 
    Set the tray in the middle of the oven and heat up the sugar for about 4-5 minutes. This helps the sugar to dissolve quicker when whisked with the eggwhites. (This step is voluntary, but the sugar granules will take longer to dissolve). 
    When the sugar is warm and starts to melt, remove from the oven and turn the temperature down to 125c.  
    While the sugar is in the oven, start beating the egg whites at low temperature. I use a stand mixture. It’s very important that you start to built the foam slowly to allow for a more stable meringue. Once the egg whites start to foam, start to slowly add the warm sugar, while beating the eggs at medium speed.
    When you are two third of the way through, add the green tea powder to the remaining sugar and mix well. Continue to beat the eggs while adding the rest of the sugar-green tea mixure. 
    When you have added all the sugar to the egg whites, add the lemon juice and continue to beat a fewmore minutes. You should have a glossy, smooth firm meringue. It’s important that you beat the mixuture untill the granules have dissolve. There should not be thick sugar granules in the batter.  
    Line a baking tray with baking pepper, mound the batter using a spatula and created a large circular with the meringue. Alternativly, you can make smaller individual meringues nest. 
    Bake the pavlova in the middle of the oven at 125c for about 60 minutes for a large, or 40 minutes for small pavlova. once the pavlova is baked turn off the heat and open the oven door slighlty and allow the pavlova to cool in the oven, about two hours.
    The pavlova can be baked the day before ad assembled right before serving.

To assemble

  • Whip the cream with the sugar.
    Cut the passion fruits and use a spoon to scoop out the pulp juice and seed.
    Pipe the cream on the pavlova, you can also use a spatula to mound he cream.
    Top with the fresh berries and drizzle with the passionfruit pulp.
    Decorate as you wish, for the magazine cover, I baked mini meringes from some of the pavlova bather, as well as bought mini chocolate eggs for decorations. This is of course optional. 


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