Matcha pavlova wreath

There’s something magical about the Christmas holidays. The sparkle of twinkling lights, the warmth of sharing Christmas traditions, and of course, the desserts that feel almost too pretty to eat! This matcha pavlova wreath is a showstopper festive centrepiece that’s both stunning and easy to make.

Pavlova vs. Meringue: What’s the Difference?
It’s easy to confuse pavlova with meringue, as both are made with whipped egg whites and sugar, but their textures set them apart. Meringue is typically crisp all the way through and often used as a topping or a component in other desserts. Pavlova, on the other hand, has a unique dual texture: a crispy, delicate outer shell that gives way to a soft, marshmallow-like interior.

While a large pavlova is stunning, there’s something delightfully charming about individual-sized mini pavlovas. The best part is that the pavlova can be prepared ahead of time, giving you one less thing to juggle before Christmas feasts. On the day, all you need to do is decorate it! I love using dollops of whipped cream, fresh berries, crushed pistachios and a sprinkle of matcha powder.

This beautiful dessert doesn’t have to be restricted to the Christmas season. It’s the perfect shareable treat to make anytime. When you make it tag your pavlova wreath with @ultimateomnoms on Instagram so I can feature you!

Matcha pavlova wreath

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Ingredients Method

Ingredients

  

• 4 egg whites
• 1 tsp white vinegar
• 200 g castor sugar
• 4 g cornstarch
• 8 g matcha powder

Method

 

1. Preheat your oven at 150°C
2. Mix together the castor sugar with cornstarch and matcha powder
3. Whisk the egg white with vinegar
4. Once it is foamy, gradually add in the matcha mixture and mix until stiff peaks form
5. Pipe onto a lined baking sheet and bake at 110°C for 70-80 minutes
6. Decorate with whipped cream and fruit