Mini Pavlova meringues with matcha: A fresh twist on a classic

The classic Pavlova meringue is the queen of pastries. It is often served with whipped cream and mascarpone-based cream and decorated with fresh fruit. However, there are many variations on the iconic recipe. One of my favourites is mini meringues, whose cream 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 powder and dissolved in hot water. It is characterized by its vibrant green colour and unique, slightly bitter taste with a delicate sweetness.

Light, crispy meringues combined with a velvety cream of a delicate green colour and the subtle bitterness of matcha make for a dessert that even a good patisserie would not be ashamed of.

Mini meringues look very impressive and can be a decoration for any party. Matcha introduces an exciting twist.

Ingredients:

• 3 egg whites
• 140 grams of sugar
• 1 tablespoon of potato starch
• a pinch of salt

Cream:

• 300 millilitres of 30% cream
• 2 teaspoons of matcha
• 140 grams 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 paper using, for example, a small bowl. Transfer the whipped egg whites to a piping bag and fill in the drawn shapes, forming the meringue. Place in the oven preheated to 120°C (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.

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

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