Mini Pavlovas: A matcha-inspired twist on an iconic dessert

Pavlova meringue is a dessert loved by people around the world. In its mini version, you will discover this iconic dessert anew after visiting a Japanese tea room. It is definitely worth indulging in, even if you are on a diet.

The classic Pavlova meringue is the queen of pastries. It is most often served with whipped cream or mascarpone-based cream and decorated with fresh fruits. However, there are many variations on the iconic recipe. One of my favourites is mini meringues, with cream that conceals an unusual addition.

Matcha is a unique type of green tea that has gained immense popularity worldwide in recent years. Unlike traditionally brewed tea, matcha leaves are ground into a very fine powder, dissolved in hot water. It is characterised by its vibrant green colour and unique, slightly bitter taste with a delicate sweetness.

Light, crispy meringues combined with velvety cream of a delicate green hue and the subtle bitterness of matcha make for a dessert that even a top patisserie would be proud of.

Mini meringues look impressive and can be decorated for any party. Matcha introduces an interesting twist.

Ingredients:

              
• 3 egg whites
• 5 ounces of sugar
• 1 tablespoon of potato starch
• a pinch of salt

Cream:

          
• 10 fluid ounces of 30% cream
• 2 teaspoons of matcha
• 5 ounces of mascarpone

Decoration:

      
• raspberries
• mint leaves

Method:

Step 1. Whip the egg whites into a stiff foam with a pinch of salt, gradually adding sugar and potato starch. The mixture should be white and thick without slipping down the sides of the bowl.

Step 2. Trace circles on the baking paper using a small bowl, for example. Transfer the whipped egg whites to a piping bag and fill in the drawn shapes, forming the meringue bases. Place in an oven preheated to 250°F for 25 minutes. After baking, set them aside to cool.

Step 3. Whip the chilled cream, gradually adding mascarpone towards the end. Add matcha and mix thoroughly.

Step 4. Transfer the cream to a piping bag and fill the cooled meringues with it.

Step 5. Decorate the prepared meringues with mint leaves and fresh raspberries. Enjoy!