INGREDIENTS

• Pavlova (GF DF)
• • ⅓ cup + 2 Tbsp egg whites (or 90 grams)
• • 1 cup + 2 Tbsp sugar (or 230 grams)
• • ¾ cups water (or 158 grams of water)
• • 1 Tbsp lemon juice & 1 Tbsp cornstarch mixed until combined
• • ½ tsp vanilla (gf)
• • ¼ tsp Aiya Culinary Matcha powder (sifted)
• • ¼ tsp cream of tartar
• Matcha Coconut Whip (Dairy Free)
• • 1 can of full fat coconut milk, chilled in the fridge overnight
• • 1-2 Tbsp sugar
• • 1¼ tsp Aiya Culinary Grade Matcha powder
• • 2 Tbsp sugar
• • ½ tsp Aiya Culinary Grade Matcha powder
• Blackberry Glaze
• • 2 cups fresh blackberries rinsed
• • 2 Tbsp lemon juice
• • 2 Tbsp sugar
• Garnishes
• • Chopped pistachios (optional)
• • Edible flowers
• • Aiya Culinary Grade Matcha powder

DIRECTIONS

• Matcha Pavlova
• 1. Preheat the oven to 265°F.
• 2. Trace an 8 inch” circle (large bowl) onto parchment with a pencil. Flip the parchment upside down and place on a baking sheet.
• 3. Wipe mixing bowl down with vinegar or lemon juice to remove any built up residue. Then place egg whites into the clean mixing bowl.
• 4. To make the sugar syrup, heat granulated sugar and water in a pot on medium heat, with a candy thermometer attached to the side. *Make sure the thermometer is not touching the bottom of the pot*.
• 5. Once the thermometer’s temperature reaches approximately 200°F begin mixing the measured egg whites on medium speed.
• 6. Once the egg whites are foamy, add the cream of tartar to stabilize and then continue whisking on medium.
• 7. If the egg whites are at soft peaks before the syrup reaches 248°F, turn the mixer down to low speed to keep the egg whites moving.
• 8. Watch the sugar syrup closely.
• 9. As soon as the sugar syrup reaches 248°F, remove from heat.
• 10. Quickly increase mixer speed to medium-high and begin slowly pouring the sugar syrup down the side of the mixing bowl into the meringue.
• 11. The meringue will become thick and glossy.
• 12. Pour in the lemon juice and cornstarch mixture, + the vanilla and Matcha powder.
• 13. Continue whisking until the mixing bowl begins to cool to room temp and stiff peaks are achieved.
• 14. Using a rubber spatula, turn the meringue onto the baking sheet, placing it in the center of the traced circle.
• 15. With a rubber spatula, gently shape the meringue into a dome.
• 16. Flatten out the top of the dome to hold the toppings.
• 17. Use an offset spatula to make the ridged design around the outside edge of the meringue dome, pulling the spatula in an upwards motion from bottom to top, covering the exterior of the meringue.
• 18. Bake in a preheated oven at 265° for 20 minutes.
• 19. **NOTE** Do not open the oven door until the pavlova has fully cooled (about 4-5 hours.)**
• 20. Then, turn the oven down to 205°F and bake for 1 hour and 30 minutes.
• 21. Then turn the oven down to 185° and bake for an additional 30 minutes.
• 22. Once baked for the 2 hours and 20 minute total, turn the oven off completely and cool pavlova in the oven for at least an additional 3-4 hours, or overnight if time allows.
• Matcha Coconut Whip
• 1. Remove the chilled can of coconut milk from the fridge.
• 2. Open the can and spoon out the coconut cream and place it in a mixing bowl.
• 3. Whisk coconut cream until stiff peaks start to form, then stir in the sugar, vanilla and Matcha powder.
• 4. Continue to whisk until fully combined, then transfer to the fridge to keep cool until ready to serve.
• Blackberry Sauce
• 1. Place the rinsed blackberries, sugar and lemon juice into a pot, over medium low heat, until the blackberries start to break down.
• 2. Use a potato masher to further break down the blackberries.
• 3. Stir and continue to heat on medium until liquid has reduced, about 3-5 minutes.
• 4. Remove from heat and transfer to a heat safe bowl to cool in the fridge.
• Assembling the Pavlova
• 1. Assemble just before serving.
• 2. Place Matcha Pavlova on a cake stand or decorative plate.
• 3. Spoon the Matcha coconut whip onto the top of the Pavlova.
• 4. Then add the cooled blackberry sauce.
• 5. Top with fresh blackberries, chopped pistachios, a dusting of Matcha powder, and lastly the edible blooms.
• 6. Gently cut and serve immediately, to prevent sinking, or transfer directly to the fridge until ready to serve. You can also cut the Pavlova into slices36. Gently cut and serve immediately, to prevent sinking, or transfer directly to the fridge until ready to serve. You can also cut the Pavlova into slices and then add the toppings to each individual piece upon serving.
• 7. Enjoy!