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Tokyo Olympic Matcha Tea Pavlova


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Ingredients

Tokyo Olympic Matcha Tea Pavlova

  • 225 gram caster sugar
  • 4 egg whites
  • 1 heaped tsp cornflour, gluten free
  • 1 heaped tsp Matcha Powder
  • 1 tsp white wine vinegar
  • 600 g cream
  • 250 g stawberrries
  • leaves fresh mint
  • 6
    4h 25min
    Preparation 3h 25min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Tokyo Olympics Matcha Tea Pavlova
  1. 1. Preheat oven to 160°C

    2. Baking paper on a baking tray

    3. Place bowl on mixing lid and weigh in sugar then set aside

    4. Insert butterfly whisk.

    5. Place egg whites in mixing bowl without measuring cup and whisk 1min30 sec/37°/speed 4. Watch carefully to avoid over whisking. Scrape down sides of mixing bowl with clean spatula then again without measuring cup whisk again 4 min/37°/speed 4 while slowly adding reserved sugar 1 tablespoon at a time through the mising hole in bowl lid leaving 10 seconds between each.

    5. Without measuring cup, whisk again 40 sec/speed 3 while adding cornflour and matcha green powder and vinegar though hole in the mising bowl lid. Remove butterfly whisk.

    6. Spoon mixture evenly onto baking paper.

    7.Place in oven and immediately reduce temperature of oven to 150°C

    8. Bake for one hour. After this time turn oven off and leave meringue inside and cool for 2 hours.

    9. Whip cream

    10. Break meringue into bite size pieces and assemble in a bowl. Dollop cream over the meringue and scatter sliced strawberries and mint leaves over the top.

    Serves 8.
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Accessories you need

  • Butterfly
    Butterfly
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  • Spatula TM31
    Spatula TM31
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  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

Make sure spatula or metal spoons and bowl are clean and dry and grease free.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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