Green Tea Matcha Pavlova

Made using ceremonial-grade Uji Matcha from Ms Cattea, sourced directly from Uji, Japan

Ingredients

Meringue

• 3 cartons Yallamundi Farm Pasture-Raised Large Free-Range Eggs (approx. 18 egg whites)
• 1.2 kg CSR Caster Sugar
• 3 teaspoons Cornwells White Vinegar

Matcha Cream Topping

• 3 × 600 ml Bulla Thickened Cream (1.8 litres total)
• 300 g CSR Caster Sugar
• 1 × 15 g container Ms Cattea Uji Matcha (use ½ container, approx. 7.5 g)
• Note: Once opened, matcha must be refrigerated to preserve colour and freshness.

Fruit Topping

• 4 punnets strawberries, hulled and sliced
• 4 punnets raspberries
• ¼ watermelon, sliced
• Optional: cut watermelon using Christmas metal cookie cutters (Williams-Sonoma) for festive shapes

Final Touch

• CSR Icing Sugar, for dusting (“snowfall effect”)

Method

1. Prepare the oven and baking surface

1. Preheat oven to 160°C fan-forced.
2. Tear two extra-long sheets of Glad Bake baking paper (double the length of the oven rack).
3. Fold each sheet in half, then place both sheets directly onto the metal oven rack, overlapping to form one wide, stable baking surface.
   • This overlapping paper on the rack — not on a tray — is essential for even airflow and the height of a three-layer pavlova.

2. First meringue layer

Note: All equipment must be perfectly clean and bone-dry.

1. Separate the first box of eggs, placing whites into the clean mixing bowl.
2. Whisk on high speed for about 2 minutes until firm peaks form.
3. Reduce speed to low and slowly sprinkle in one-third of the caster sugar.
4. Add 1 teaspoon vinegar.
5. Increase speed to high for 1 minute.
6. Using a metal spoon, scoop the meringue directly onto the baking paper.
   • Do not fold or stir — just lift and place.
   • Form a large circle and fill the centre.
7. Immediately reduce oven temperature to 150°C.

3. Second meringue layer

1. Wash and thoroughly dry the bowl, whisk, and spoon.
2. Repeat the meringue process with the second box of eggs.
3. Open the oven briefly and scoop the second batch directly onto the lightly golden first layer.

4. Third meringue layer

1. Clean and dry all equipment again.
2. Repeat