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Emerald Matcha Pavlova Domes with White Chocolate Core

A stunning dessert featuring matcha-infused pavlova domes filled with white chocolate ganache and matcha cream, topped with an emerald glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Pavlova Domes:
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 tsp cornstarch
  • 1 tsp white vinegar
  • 1 tsp matcha powder
  • For the White Chocolate Core:
  • 4 oz (115 g) white chocolate, finely chopped
  • 1/4 cup heavy cream
  • For the Matcha Cream Layer:
  • 1 cup heavy cream, cold
  • 2 tbsp powdered sugar
  • 1 tsp matcha powder
  • For the Emerald Glaze:
  • 1 cup white chocolate, melted
  • 1 tbsp coconut oil
  • 1 tsp matcha powder
  • For Garnish (optional):
  • White chocolate curls
  • Matcha dusting
  • Edible gold flakes

Instructions

  1. 1. Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. 2. Beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff and glossy.
  3. 3. Fold in cornstarch, vinegar, and matcha powder.
  4. 4. Pipe dome-shaped pavlovas with a hollow center onto the prepared baking sheet.
  5. 5. Bake for 60–70 minutes, then cool completely inside the oven with the door slightly open.
  6. 6. Heat heavy cream for the core until steaming and pour over white chocolate. Stir until smooth and let cool until thickened.
  7. 7. Whip heavy cream, powdered sugar, and matcha powder until soft peaks form.
  8. 8. Fill each pavlova dome with a spoonful of white chocolate ganache and matcha cream.
  9. 9. Mix melted white chocolate, coconut oil, and matcha powder until smooth and glossy.
  10. 10. Drizzle lightly over the filled domes.
  11. 11. Garnish with white chocolate curls, a dusting of matcha, and edible gold flakes.
  12. 12. Serve immediately.
  • Author: Chef Stella

Nutrition

  • Calories: 285
  • Sugar: 28 g
  • Fat: 17 g
  • Carbohydrates: 30 g
  • Protein: 3 g