Holiday desserts have a charm of their own – especially those that blend tradition with a touch of something special. This pavlova with matcha cream and homemade cranberry compote is a show-stopping treat, full of color, flavor, and winter character. The crisp wreath-shaped meringue, velvety green cream, and bright cranberries create a perfect composition for festive gatherings.
Meringue Ingredients:
- 200 g egg whites
- A pinch of salt
- 250 g superfine sugar
- 1 tsp white wine vinegar
- 1 tsp potato starch
Cranberry Compote Ingredients:
- 250 g fresh cranberries
- 80 g sugar
- Juice of 1/2 orange
- 100 ml water
- 1 tbsp butter
Matcha Cream Ingredients:
- 250 g mascarpone
- 6 g Moya Matcha Traditional
- 200 ml heavy cream (30%)
- 2 tbsp powdered sugar
Fruit for Decoration:
- Pomegranate seeds
- Cranberries
- Blueberries
- Orange slices
- Fresh mint
- Powdered sugar (for dusting)
Preparation:
Meringue
Whisk the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, one spoon at a time. Finally, add the vinegar and potato starch and mix briefly. Shape the meringue into a wreath (approx. 20 cm in diameter) and bake for 90–120 minutes at 135°C (top and bottom heat). After baking, leave it in the slightly open oven overnight to dry completely.
Cranberry Compote
Combine the cranberries, sugar, and orange juice. Add the water and cook over medium heat until the cranberries soften. If the water evaporates too quickly, add a little more. Cook for about 10 minutes, stirring occasionally. Add the butter, mix, and let cool.
Matcha Cream
Whip the mascarpone. Sift in the matcha and slowly pour in the cream while mixing. Add the powdered sugar. Mix on medium speed, being careful not to overwhip the cream. Spread the compote and matcha cream over the meringue. Decorate with fruit, fresh mint, and a dusting of powdered sugar.
Itadakimasu! Enjoy!
