Mini Matcha Pavlovas with Coconut Cream & Summer Fruits
Pavlova is one of my favourite festive desserts! My go-to pavlova is usually the traditional version which is one big pav with whipped cream and berries. But I also love these mini ones as they’re a really show stopper! Plus the flavours are a little more unique, the toppings are fun and it’s both dairy and gluten free so most people can enjoy it! The hint of matcha in the meringue lends itself beautifully to coconut cream and tropical fruits.
When whipping your coconut cream, it needs to be as cold as you can get it, or you can use coconut yoghurt. With the seasonal tropical fruits- the more colourful and interesting the better! I love star fruit during Christmas as well as dragonfruit. And the sprinkling of crushed salted popcorn and edible flowers is just pure fun!
INGREDIENTS:
6 egg whites, room temperature
1/4 teaspoon cream of tartar
Pinch salt
330 grams caster sugar
1 1/2 teaspoons matcha powder
2 teaspoons white vinegar
2 x 400g can organic coconut cream, chilled in fridge over night with 1 teaspoon vanilla bean paste OR Vanilla flavoured coconut yoghurt
1 /2 cup cooked popcorn, roughly chopped,
3 passionfruit, pulp removed
2 starfruit, sliced
1 red dragon fruit
6 fresh lychees, peeled, halved
Punnet of mulberries
edible flowers, to serve
METHOD:
Preheat the oven to 150⁰C. Line two baking trays with baking paper, draw 6 x 8cm circles 3 cm apart on each piece of paper.
Place egg whites and cream of tartar into the bowl of an electric mixer, beat on low gradually moving to high speed for 1-2 minutes until soft peaks form, add salt. While the motor is running add sugar one tablespoon at a time, be patient this can take time for the sugar to dissolve. Continue beating for 7-8 minutes until thick and glossy. Rub a small amount of mixture between your thumb and fore finger, it should feel grain- free and smooth. Add matcha powder and vinegar, continue beating for 1 minute until combined. Dollop large spoonfuls of mixture onto baking paper, dragging meringue upwards to form peaks.
Place the meringue in the oven and immediately turn the temperature down to to 120⁰C. Bake for 1.5 hours until firm to touch, rotating trays half way through cooking time. Turn oven off, place a tea towel in door to keep ajar. Allow to cool in oven.
Spoon solid coconut cream from can (reserve water and use for a curry) and vanilla into a bowl, using a hand held beater, beat for 2-3 minutes until thickened. Or use coconut yoghurt.
Just before serving top the cooled pavlovas with coconut cream or yoghurt and arrange fresh fruit and scatter with popcorn and edible flowers.
Notes:
Pavlovas can be made a day ahead, stored in an airtight container. Salt will help stabilise egg white. Remember moisture is the enemy for pavlova so avoid making it on very humid days.
Matcha is basically finely ground green tea, but it has 137 more times the antioxidants.