recipes/sweets

Mint Matcha Pomegranate Pavlova Recipe

Posted December 23, 2017 by Stephanie

Happy Saturday friends! Hope you’re having a good one. This is just a quick pop in to share this recipe for pavlova. I’m a huge pavlova fan. I love that marshmallow-y on the inside, crisp on the outside meringue paired with creamy softly whipped cream and loads of fruit. Here I went with matcha (Mike suggested it because I wanted green) and pomegranates for an extra festive twist.

Really, you could do any kind of fruit you want and leave out the matcha too. I did a little deconstructed version because I love the way it looks, but most pavlovas are served whole, so you can do that too, it’s up to you!

Happy holidays!
xoxo steph

 

Mint Matcha Pomegranate Pavlova Recipe
serves 4-6


Pavlova

  • 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

adapted from Nigella’s Christmas

Heat the oven to 356°F. Line a baking sheet with parchment paper.

Sift the matcha into the sugar and stir to mix. Place the egg whites in the bowl of a mixer and mix on low until bubbly. Turn the mixer to high and when soft peaks start to form, add the sugar in gradually, tablespoon by tablespoon. Whip until thick and glossy, about 10 minutes. Take a bit of egg between your fingers and rub. The sugar should be dissolved and you should feel no grittiness. If you can still feel the sugar, whip until the sugar dissolves, another minute or so. Sift in the cornstarch and sprinkle on the vinegar and vanilla. Whisk until just combined.

Mound the meringue onto the parchment paper, in a round shape. Place in the oven and immediately turn the oven down to 248°F. Bake for an hour then turn off the oven and let cool completely.

When ready to serve, whip the cream into soft peaks. I deconstructed my pavlova just because I thought it was prettier that way, but you can keep yours whole. Top the pavlova with a generous amount of softly whipped cream, pomegranate seeds, and mint leaves. Enjoy immediately.

2 Comments

  1. That looks really goood! So refreshing, healthy and delicious sounding.

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