- 5 egg whites
- 230 g sugar
- 1 tsp light vinegar
- 2-3 tsp of powdered tea Matcha
- 2.5 dl cream or half-fat cream
- 1 tsp sugar
- Fruit according to season and taste
- Beat the egg white until stiff, then let the sugar trickle in and beat vigorously again until the mixture is shiny and very dense. Then add the vinegar and the Matcha and beat again until fine-pored.
- Pour the mixture into the prepared cake ring and then remove the mixture from the ring with a spatula and carefully lift off the ring. If you do not have a cake ring, you can shape the cake yourself.
- After preheating to 200°C, reduce the heat to 150°C, bake the cake on the lowest groove for 15 minutes, keeping the door slightly open with a wooden stick. The cake should now be slightly brown on the outside. Reduce the heat to 120°C and allow to dry for another 1 1/2 hours. Now the cake is crispy on the outside and moist on the inside. Remove Pavlova from the oven and let it cool down.
- Whip cream with the sugar until stiff, spread over the meringues cake and decorate with fruit.
- If you want, you can also add 1-2 tsp Matcha powder to the cream, it will turn a nice shade of green! In this case I recommend to add 1 tsp sugar, but that's a matter of taste.