Green Tea and Berry Pavlovas
Dessert
Dessert
4 servings
810 cal/serving
Instructions
1
Step 1
Bring an inch or two of water to a simmer in a pot.
2
Step 2
Whisk together the egg whites, granulated sugar (meringue), and salt in a clean heat-safe mixing bowl.
Egg whitesGranulated sugar (meringue)Salt
3
Step 3
Set the bowl over the simmering water with the bowl bottom not touching the water.
4
Step 4
Stir the mixture until the sugar is dissolved and warm.
Granulated sugar (meringue)
5
Step 5
Remove the bowl and whip the egg whites to stiff peaks with a mixer.
Egg whites
6
Step 6
Beat in the matcha until evenly incorporated.
Matcha powderEgg whites
7
Step 7
Line a baking sheet with parchment and pipe or spoon single-serving dollops of meringue.
8
Step 8
Use the back of a spoon to create a divot in each meringue for fillings.
9
Step 9
Bake the meringues at 175°F for 2–3 hours until dry on the outside, then turn the oven off and let them sit about 8 hours to finish drying.
10
Step 10
Store the cooled meringues in an airtight container until use.
Meringue (single-serving)
11
Step 11
Combine the egg yolks and granulated sugar (curd) in a heat-safe bowl, whisk in the lemon juice (curd) and lemon zest.
Egg yolksGranulated sugar (curd)Lemon juice (curd)Lemon zest
12
Step 12
Place the bowl over simmering water and stir until the mixture is hot, opaque yellow, and the sugar is dissolved; avoid curdling.
Granulated sugar (curd)Lemon juice (curd)
13
Step 13
Remove from heat and whisk in the unsalted butter until fully emulsified.
Unsalted butter
14
Step 14
Strain the curd, let cool, and chill in the refrigerator to thicken.
Lemon curd (prepared)
15
Step 15
Toss the frozen mixed berries with cornstarch and transfer to a saucepan.
Frozen mixed berriesCornstarch
16
Step 16
Add ground cinnamon and granulated sugar (compote) to start, then place over medium heat.
Ground cinnamonGranulated sugar (compote)
17
Step 17
Cook the berries, stirring occasionally, until they release juice and break down.
Frozen mixed berries
18
Step 18
Mix in lemon juice (compote) and additional sugar to taste.
Lemon juice (compote)Granulated sugar (compote)
19
Step 19
Simmer briefly while avoiding burning, then mash any whole berries if desired.
Frozen mixed berries
20
Step 20
Cool the compote completely and store in the fridge.
Berry compote (prepared)
21
Step 21
Combine the cold heavy cream, vanilla extract, and 1 tbsp powdered sugar in a mixing bowl.
Heavy creamVanilla extractPowdered sugar
22
Step 22
Whip until beginning to thicken and foam, taste and add more powdered sugar if desired.
Powdered sugar
23
Step 23
Continue whipping to soft peaks and use the whipped cream as soon as possible.
Heavy cream
24
Step 24
Place a spoonful of lemon curd onto a plate and streak it decoratively.
Lemon curd (prepared)
25
Step 25
Place one single-serving meringue on top of the lemon curd.
Meringue (single-serving)
26
Step 26
Spoon whipped cream into the meringue divot and top with a dab of berry compote.
Whipped cream (prepared)Berry compote (prepared)
27
Step 27
Arrange fresh berries on top and dust with powdered sugar using a sieve.
Fresh berriesPowdered sugar
28
Step 28
Serve immediately, as the meringue will soften under the cream.
This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.