Coconut Mini Pavlovas with Matcha Cream and Passionfruit Curd

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Coconut Mini Pavlovas with Matcha Cream and Passionfruit Curd


3 Egg Whites
¼ tsp Lemon Juice
150g Caster Sugar
¾ tsp Coconut Essence

Passionfruit Curd:
110g cubed chilled butter
2 eggs
3 egg yolks
110g Caster Sugar
170g Fresh Passionfruit Pulp

Samurai Matcha Cream:
300ml Thickened Cream
2 tsp Samurai Matcha Powdered Green Tea, sifted
1 tbsp Icing Sugar, sifted
¼ Fresh Peppermint Leaves, chopped

To garnish:
Toasted coconut shards
Mint Leaves
Samurai Matcha Powdered Green Tea


Preheat oven to 110c

For the passionfruit curd, combine eggs, egg yolks, sugar and passionfruit pulp in a saucepan. Whisk on a low to medium heat until thick. Allow to cool and refrigerate. You can prepare this the night before and it will keep for up to two weeks in an airtight container in the fridge.

For the Matcha cream, combine all ingredients and beat until stiff peaks are formed.

For the Pavlova, whisk egg whites and lemon juice until soft peaks form. Then add the sugar tablespoon by tablespoon, whisking thoroughly in between. Add coconut essence and beat until meringue is thick and glossy,

Put meringue mix in a piping bag and pipe rounds slightly higher on the outside onto parchment lined trays.

Bake for 1 hr or until dry, turn off oven and allow to cool inside oven with the door open ajar.

Fill with Matcha cream and passionfruit curd swirls. Sprinkle with toasted coconut flakes and mint leaves and sieve Matcha tea over the top.

Unfilled Meringues can be frozen or will keep in an airtight container for 3-4 days.



Tea Recipes

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