If you need a jaw-dropping dessert to bring with you to the next summer cookout, check out this strawberry matcha pavlova. With its crisp, delicate meringue, sweet homemade strawberry compote, and fluffy matcha whipped cream, it's a showstopping treat that's surprisingly simple to make.
Pavlova is known for its light, airy texture and crisp shell, which give way to a soft, marshmallow-like center. But we've upped the ante by giving the classic dessert a matcha twist.
Whether you're hosting brunch, celebrating a special occasion, or simply want to impress your family and friends, this strawberry matcha pavlova Surprise is guaranteed to be a fan favorite.
Why you'll love this recipe
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Light, crisp, and airy with a creamy finish
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Sweet strawberries perfectly balance earthy matcha
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Beautiful presentation with minimal decorating
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Perfect for spring and summer gatherings, brunches, showers, or afternoon tea
Ingredients
For the Meringue
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2 large egg whites, room temperature
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½ cup fine sugar
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¼ teaspoon cream of tartar
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1 teaspoon cornstarch
For the Strawberry Compote
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1 cup fresh or frozen strawberries
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¼ cup granulated sugar
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½ tablespoon lemon juice
For the Matcha Whipped Cream
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1½ cups cold heavy cream
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¼ cup powdered sugar
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2 tablespoons Matcha.com Chef's Choice Matcha
Directions
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Preheat the oven to 350°F and line a baking sheet with parchment paper.
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In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Begin mixing on low speed, gradually increasing to medium as the egg whites become foamy.
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Add the sugar one tablespoon at a time, allowing it to fully dissolve before adding more. Continue whipping until stiff, glossy peaks form. Gently fold in the cornstarch.
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Transfer the meringue to a piping bag and pipe four small mounds onto the prepared baking sheet. Use the back of a spoon to gently flatten the tops slightly, creating a small well for the filling.
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Reduce the oven temperature to 250°F and bake for 1 hour. Turn the oven off and leave the meringues inside with the door closed for 2 to 3 hours to cool completely. This helps prevent cracking while creating the signature crisp shell.
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While the meringues cool, combine the strawberries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a gentle simmer, stirring frequently for 10 to 15 minutes, until the strawberries soften and the mixture thickens slightly. Remove from the heat and allow the compote to cool completely before assembling.
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In a large mixing bowl, combine the cold heavy cream, powdered sugar, and Matcha.com Chef's Choice Matcha. Whisk until stiff peaks form. Transfer the whipped cream to a piping bag for easy assembly.
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If serving in dessert cups, gently break the baked meringue into large pieces and layer them into each cup. You can also leave the pavlovas whole for a more traditional presentation. Spoon the cooled strawberry compote over the meringue.
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Pipe a generous swirl of matcha whipped cream on top. Finish with a light dusting of additional matcha before serving.
Tips for the best pavlova
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Use room-temperature egg whites. They whip faster and create more volume.
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Add the sugar slowly. This creates a glossy, stable meringue with the perfect crisp exterior.
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Let the meringues cool in the oven. Sudden temperature changes can cause them to crack.
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Assemble just before serving. The meringue stays crisp until it's topped with the compote and whipped cream.
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Sift your matcha first. This helps it blend smoothly into the whipped cream without any clumps.
Bottom line
This strawberry matcha pavlova is proof that showstopping desserts don't have to be complicated. The crisp meringue, juicy strawberry compote, and fluffy matcha whipped cream come together to create a light, refreshing, unforgettable combination.
Bring it to your next brunch, dinner party, or celebration, and don't be surprised if everyone asks for the recipe.
