Matcha Berry Pavlova Wreath Recipe
Prep Time:
1 hour, 25 minutes
Cook Time:
1 hour, 15 minutes
Servings:
12 servings
Ingredients
  • 6 large egg whites
  • 1 ½ cups granulated sugar
  • 2 teaspoons lemon juice
  • 1 tablespoon cornstarch
  • ¼ teaspoon kosher salt
  • 1 + ¼ + ½ teaspoons matcha green tea powder, divided
  • 1 teaspoon edible gold luster dust
  • 7 white chocolate truffles
  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar
  • ½ teaspoon vanilla extract
  • 1 cup lemon curd
  • 1 cup strawberries, some whole and some halved
  • ½ cup raspberries
  • ¼ cup fresh mint leaves
Directions
  1. Preheat the oven to 250 F.
  2. Trace a 9-inch circle onto a sheet of parchment paper with a permanent marker.
  3. Flip the parchment and place onto a standard baking sheet; set aside.
  4. Whip egg whites until frothy. Slowly add sugar and continue to whip to medium peaks.
  5. Add lemon juice, cornstarch, salt, and 1 teaspoon green tea powder; whip to stiff peaks.
  6. Dollop or pipe a ring of meringue onto the prepared baking sheet, using the circle as a guide to create a wreath shape.
  7. Pipe or dollop one more decorative ring of meringue on top of the bottom layer to build height.
  8. Dust the wreath with ¼ teaspoon green tea powder.
  9. Bake for 75–90 minutes, until firm to the touch. Turn off the oven and leave the pavlova inside for 1 hour.
  10. Place luster dust in a small bowl with one truffle.
  11. Swirl to coat the truffle with gold. Repeat with the remaining truffles and set aside.
  12. In a separate bowl, whip heavy cream, confectioners' sugar, vanilla extract, and remaining ½ teaspoon green tea powder to stiff peaks.
  13. Transfer whipped cream to a piping bag fitted with a large star tip.
  14. Transfer the pavlova to a serving platter and spoon on lemon curd.
  15. Top curd with rosettes of whipped cream.
  16. Garnish with strawberries and raspberries.
  17. Finish with mint leaves and gold truffles.
  18. Serve immediately.