Marshmellowy chocolate pavlova layered with sweet matcha cream, drizzled with chocolate ganache and topped with cacao nibs!
Recipe for Chocolate Pavlova with Matcha Cream and Dark Chocolate by Anisa Sabet for The Macadames.
I have barely had time to recipe develop and cook recently. I’ve had lots of work on (which is great!), trips away and my daughter has been sick.
When Happy Matcha reached out and asked me to develop a recipe using their green tea powder, I relished at the opportunity. I’ll say, I have never actually tried Matcha before, nor even knew (really) what it was. Long used in traditional tea ceremonies, called chanoyu and is a processed green tea. Instead of steeping the tea leaves in hot water, it is a powdered form of special green tea leaves. These specialised tea leaves are grown mostly in southern Japan near Kyoto. The process for milling and growing the tea leaves that we know call matcha was begun in China in the 10th Century, but the Japanese have overtaken the Chinese in claiming matcha as their own – and perfected it!
I researched flavour combinations and settled on matcha + chocolate as a classic that everyone will like. The earthy green tea flavour goes with bitter sweet dark chocolate. I’d love to hear other flavour combination suggestions?
And, as you might have noticed, I am completely obsessed with making pavlova at the moment (so pretty to photograph) so I dreamt up a simple chocolate pavlova layered with sweet matcha cream and topped with dark chocolate ganache, chocolate shavings and cacao nibs (such a lovely crunchy edition).
Although I did fail the first two attempts at the base, I got there in the end and it was a crispy outer shell with a soft pillowy centre and just the right amount of chocolate flavour. If you’ve never made pavlova before, this post by Cook Republic is all you need to get started.
The key to the matcha cream is adding enough green tea powder to get the flavour (play with this, but bear in mind
I hope you enjoy this recipe and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Ingredients (makes 1 pavlova):
For the chocolate meringue:
- 8 egg whites
- 2 cups raw sugar
- 3/4 teaspoons salt
- 1 teaspoon vanilla extract
- 1/4 cup + 1 tablespoon dutch cocoa powder
- 1 tablespoon corn starch
For the matcha cream:
- 550ml thicknened cream
- 1/4 cup caster sugar
- 3/4 – 1 teaspoon Happy Matcha Green Tea Powder
For the ganache:
- 50g lindt 70% dark chocolate
- 50ml thickened cream
- Cacao nibs, chocolate shavings
1. To make the meringue: Preheat oven to 220°C. Place a sheet of baking paper on two large baking trays. Separate the eggs ensuring you don’t contaminate the egg whites with any egg yolk. Any fat in the egg whites will prevent them from beating properly and will not result in the best meringue.
2. Beat the egg whites until they are stiff and add the sugar slowly along with the, one tablespoon at a time and beat until stiff peaks form. Add the salt and vanilla extract about half way through. Be careful not to rush this as you want the sugar to fully dissolve (I made this mistake). Turn your bowl upside down to make sure the whites are stiff enough. If not, beat another minute or so then check again.
3. Sift the cocoa powder and baking powder into the raw meringue and fold through to leave streaks of cocoa or fold a bit more to fully incorporate it. Do not beat a lot after adding the cacao as this will make your thick and glossy meringue deflate (I made this mistake too).
4. Shape the meringue into the two, three or four rounds on the baking paper/trays depending on how many layers/what size you want. Place meringues into oven and immediately turn temperature down to 120°C. Bake for 70 minutes then turn off oven, do not remove meringues until oven is cool.
5. To make the matcha cream: beat the cream and sugar until slightly thickening, then add the matcha and mix until well combined. Set aside covered in the fridge to chill.
6. To make the ganache: pop a glass bowl over a small saucepan of water and add the chopped chocolate and cream. Keep whisking until smooth and creamy. Set aside to cool.
7. To assemble: Put your first meringue circle down, top with matcha cream. Repeat until you’ve done three layers then drizzle over cooled ganache. Top with cacao nibs and chocolate shavings.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my my black forest and espresso cream mini pavlovas.
Or my blueberry, salted caramel and vanilla bean cream mini pavlovas.
Anisa – The Macadames. xx