Matcha (Green Tea) Pavlova Recipe

Recently, we celebrated my husband’s birthday with an All-you-can-eat sushifest.

Great time- Friends kicked in $10 each towards ingredients, I did all the shopping and prep work. When they arrived for the party, We started with satay and gyoza (both homemade), before digging into the custom sushi. I made 3 sauces, and bought a ton of ingredients – various fish, veggies, wrappers, and more.

Usually I do a pavlova for his birthday, as that’s our favourite “cake” these days… but my usual pavlovas (Any variation on my Basic Pavlova, my Bananas Foster Pavlova, etc) didn’t seem like the best match for a sushi party.

So, I got creative: A matcha flavoured pavlova with a lightly sweetened matcha flavoured whipped cream, topped with fruit to fit the theme. Lychee was my immediate thought, and I balanced that – both flavour and colour – with canned Mandarin orange segments, and balls of fresh honeydew.

It was so pretty, and went over SO well. Though we were all painfully full and feeling the beginning stages of sushi coma, everyone snarfed their pavlova happily while declaring their undying love for it. There was one comment about being able to live on that for the rest of their lives!

So… I had to share the recipe 🙂

Pavlovas are super easy to make, and this twist is a fun one. The matcha and lychee go so well together, and the bright flavours of the oranges and honeydew balances it all SO well!

Matcha Pavlova
Serves 4-6. (Or 2 Pavlova fanatics!)

4 large egg whites
1 cup super fine / castor sugar *
Pinch salt
1 tsp Cornstarch
1.5 tsp matcha powder
1 tsp Vanilla extract
2 tsp white vinegar

1 1/4 cup heavy cream (Very cold)
2 tbsp sugar
1/2 tsp matcha powder

Honeydew balls
1 small can Lychee, drained and chopped
1 small can Mandarin orange segments , drained

Get ready: Preheat your oven to 350 degrees. Remove eggs from fridge and allow to warm to room temp (about 5 minutes). Line a baking (cookie) sheet with parchment paper, and set aside. Fit your electric mixer with the whisk attachment.

In your mixer bowl, beat egg whites together with salt until glossy peaks form. Slowly add in the sugar, and continue whipping until stiff peaks form. Turn off mixer, remove bowl.

Mix cornstarch and matcha powder together, ensuring no lumps of matcha remain. Carefully fold into meringue. Sprinkle vanilla and vinegar over meringue, gently fold until well combined.

Heap meringue onto the center of your baking sheet. Use a spatula to spread the meringue out to approximately an 8-9″ circle. I like to have my meringue a fairly even depth throughout – some like a mound, some like it to be a little concave. If you want to get really fancy, put the meringue into a pastry bag and pipe it out as a mass of swirls that form your 8? circle! It’s really up to you!

Put the baking sheet into your oven, and turn the temperature down to 250 degrees. Bake for 1 hour and 20 minutes. Once your timer goes off, turn the oven off and let the meringue cool in the oven for several hours. The baking of the meringue can be done the day before, if needed!

Just before serving, whip together the heavy cream, sugar, and matcha powder until it reaches desired thickeness.

Mound the whipped cream on your pavlova, and top with fruit. Serve immediately!

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