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
Ingredient
– 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
Direction
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.
1
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.
2
For height, pipe or dollop another decorative meringue ring on top of the bottom layer. Dust wreath with ¼ tsp green tea powder.
3
One truffle and luster dust in a small bowl. Gold-coat the truffle by swirling. Reserve the remaining truffles.
4
Transfer whipped cream to a large star-tip piping bag. Spoon lemon curd over pavlova on a platter. Top curd with whipped cream rosettes.