Matcha Berry Pavlova Wreath Recipe

Pavlova has divine flavors and textures. Pavellova, a meringue dessert from the early 20th century, was named after Russian ballerina Anna Pavlova.This feathery creation was inspired by Pavlova's tutu or her weightless dancing.

– 6 large egg white – 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 truffle


– 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 raspberrie – ¼ cup fresh mint leave


Preheat oven to 250 F. Permanently mark a 9-inch circle on parchment paper. Transfer the parchment to a standard baking sheet and set aside.

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Whisk in lemon juice, cornstarch, salt, and 1 teaspoon green tea powder until stiff. Dollop or pipe a wreath-shaped meringue ring onto the baking sheet using the circle as a guide. 

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For height, pipe or dollop another decorative meringue ring on top of the bottom layer. Dust wreath with ¼ tsp green tea powder.

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One truffle and luster dust in a small bowl. Gold-coat the truffle by swirling. Reserve the remaining truffles. 

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Transfer whipped cream to a large star-tip piping bag. Spoon lemon curd over pavlova on a platter. Top curd with whipped cream rosettes.

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