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Emerald Matcha Pavlova Domes with White Chocolate Core – A Stunning Showstopper Dessert
I still remember the first time I made a pavlova — I was a young cook in my mother’s kitchen in Morocco, trying to replicate a dessert I’d seen in a French magazine. The crisp shell, the marshmallowy center, the way it cracked just slightly under a spoon… it felt like magic. Now, decades later, after training in Paris and settling here in New York City, I’ve taken that classic pavlova and given it a bold, emerald-hued makeover. My Emerald Matcha Pavlova Domes with White Chocolate Core are everything I love about dessert: delicate yet dramatic, elegant yet deeply satisfying. These matcha pavlova domes bring together the earthy richness of Japanese matcha, the creamy sweetness of white chocolate, and that iconic pavlova texture that makes every bite an event.
Imagine this: you crack through a glossy emerald shell and find a cloud-like interior that practically melts on your tongue. Then comes the surprise — a luscious white chocolate ganache core that’s smooth and decadent, wrapped in a layer of lightly sweetened matcha cream that tastes like a whisper of green tea and vanilla. The visual is stunning: that brilliant emerald glaze catching the light, the white chocolate curls scattered like snow, and tiny flecks of edible gold adding a touch of NYC glamour. The aroma alone — warm, slightly toasted matcha with a hint of cream — will transport you. This is the kind of dessert that makes people stop mid-conversation and just say, “Wow.”
After testing this recipe a dozen times at my tiny but mighty kitchen in Chelsea Market, I can tell you exactly what makes it work. The secret to a pavlova that stays crisp on the outside and soft inside is all in the meringue technique — and I’ve got a pro tip from my Paris pastry days that will guarantee success every time. I’ll also walk you through the one mistake I see home bakers make most often with matcha pavlova (hint: it involves humidity and timing). Whether you’re building a showstopper for a dinner party or just want to treat yourself to something truly special, these matcha pavlova domes are your answer. Let me show you how to make them.
Why This Emerald Matcha Pavlova Domes Recipe Is the Best
The Flavor Secret: Most pavlova recipes stick to vanilla or fruit, but I wanted something that felt both modern and timeless. The combination of matcha and white chocolate is a match made in dessert heaven — the grassy, slightly bitter notes of matcha cut through the sweet creaminess of white chocolate, creating a balanced, sophisticated flavor. My training in French pastry taught me how to layer flavors so each component shines, and I bring that same precision here. Plus, the matcha isn’t just for color — it’s the soul of this dessert.
Perfected Texture: The hallmark of a great pavlova is that crackly exterior giving way to a soft, marshmallow-like interior. After making hundreds of pavlovas in Paris patisseries and my own NYC kitchen, I’ve dialed in the exact technique: low and slow baking with a slight oven crack, plus a touch of cornstarch and vinegar in the meringue to stabilize it. The result is a dome that holds its shape beautifully and delivers that ideal textural contrast every single time.
Foolproof & Fast-ish: I know pavlova can feel intimidating, but I’ve broken every step down with clear visual cues and chef-level tips. From the moment you whip the egg whites to the final drizzle of emerald glaze, I’m right there with you. These matcha pavlova domes look like they took hours of fussy work, but the active prep is only about 30 minutes — the oven does the rest. Even if you’ve never made a pavlova before, this recipe will make you look like a pastry pro.
Matcha Pavlova Domes Ingredients
I source my matcha from a little tea shop in Brooklyn’s Japantown — the vibrant green color and smooth, non-astringent flavor are non-negotiable for this recipe. For the white chocolate, I reach for a good-quality brand like Valrhona or Guittard, the same ones I used in pastry school in Paris. And the eggs? I get mine from the farmers market at Union Square — fresh, farm eggs with bright, sturdy whites make all the difference in a meringue. Every ingredient here has a purpose, and I’ll tell you exactly why each one matters.
Ingredients List
- For the Pavlova Domes:
- 4 large egg whites (room temperature)
- 1 cup (200 g) granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp matcha powder (culinary grade)
- For the White Chocolate Core:
- 4 oz (115 g) white chocolate, finely chopped
- 1/4 cup (60 ml) heavy cream
- For the Matcha Cream Layer:
- 1 cup (240 ml) heavy cream, cold
- 2 tbsp (15 g) powdered sugar
- 1 tsp matcha powder
- For the Emerald Glaze:
- 1 cup (175 g) white chocolate, melted
- 1 tbsp (15 ml) coconut oil
- 1 tsp matcha powder
- For Garnish (optional):
- White chocolate curls
- Matcha dusting (extra matcha powder)
- Edible gold flakes
Ingredient Spotlight
Matcha Powder: This is the star of the show. Use culinary-grade matcha for baking — it’s vibrant green, affordable, and holds its color and flavor at high temperatures. Ceremonial grade is too delicate and expensive for this application. Look for matcha from Japan (Uji or Nishio regions) for the best color and minimal bitterness. Store it in an airtight container in the fridge to keep it bright.
White Chocolate: Not all white chocolate is created equal. You want one with real cocoa butter (at least 20%) — it melts smoothly and tastes creamy, not waxy. Callebaut, Valrhona, or Guittard are my go-tos. If you use white chips or lower-quality bars, the ganache may seize or taste grainy. I tested this with Ghirardelli white chips and it worked, but the texture was less silky.
Egg Whites: Fresh egg whites at room temperature whip up higher and are more stable than cold ones. Separate your eggs when they’re cold (easier to separate cleanly), then let the whites sit on the counter for 20-30 minutes before whipping. Avoid any trace of yolk — even a speck can prevent the whites from reaching stiff peaks. I learned this the hard way in my first Paris pastry class!
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Matcha powder | Macha green tea powder (or spirulina for color only) | Spirulina gives color but no tea flavor; use 1/2 tsp |
| White chocolate | Dairy-free white chocolate (for dairy-free version) | Slightly less creamy but still delicious |
| Heavy cream (for ganache) | Coconut cream (chilled, solid part only) | Adds a subtle coconut note; lighter texture |
| Granulated sugar | Superfine sugar or caster sugar | Dissolves faster, giving a smoother meringue |
| Coconut oil (in glaze) | Neutral oil like grapeseed or avocado | Slightly less shiny but works well |
How to Make Emerald Matcha Pavlova Domes — Step-by-Step
Trust me when I say you’ve got this. I’ll walk you through every step with the precision I learned in Paris and the warmth I learned from my mother in Morocco. Follow along, and you’ll have a dessert that looks like it came from a fancy pastry case — but tastes so much better because you made it yourself.
Step 1: Prepare the Pavlova Batter
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. In a clean, dry bowl (copper or stainless steel works best), beat the egg whites on medium speed until soft peaks form — about 2-3 minutes. Gradually add the sugar, one tablespoon at a time, while continuing to beat. Once all the sugar is in, increase to high speed and whip until the meringue is stiff, glossy, and holds a firm peak when you lift the whisk. Sprinkle the cornstarch, vinegar, and matcha powder over the top, then fold them in gently using a rubber spatula in just 4-5 broad strokes. You want the matcha to be evenly distributed, but you don’t want to deflate the air you just whipped in.
💡 Sara’s Pro Tip: To test if your meringue is ready, rub a tiny bit between your fingers — if it feels smooth and not grainy, the sugar has dissolved properly. Grainy meringue = weepy pavlova later.
Step 2: Pipe the Domes
Transfer the meringue to a piping bag fitted with a large round tip (or simply snip the corner off a zip-top bag). Pipe 8 dome-shaped rounds onto the prepared baking sheet, each about 3 inches wide. To create the hollow center (where the filling will go), use the back of a small spoon or your thumb (dipped in cold water) to make a well in the center of each dome. Don’t press too deep — you want a nice little nest, not a hole all the way through.
⚠️ Common Mistake to Avoid: Don’t make the wells too shallow — you need enough room for the white chocolate core and matcha cream. A deep, rounded well ensures each dome is perfectly filled.
Step 3: Bake to Perfection
Place the baking sheet in the oven and bake for 60-70 minutes. The pavlovas should be dry to the touch and lift easily off the parchment when done. Do NOT open the oven door during baking — the temperature drop can cause them to crack. Once baked, turn the oven off and leave the pavlovas inside with the door slightly ajar (use a wooden spoon handle to prop it open) for at least 1 hour, or until completely cool. This slow cooling prevents sudden temperature shock that causes cracking.
💡 Sara’s Pro Tip: If your kitchen is humid (hello, NYC summer!), bake the pavlovas on a dry, sunny day if possible. Humidity is pavlova’s #1 enemy. If you can’t avoid it, add an extra 1/2 tsp of cornstarch to the meringue.
Step 4: Make the White Chocolate Core
While the pavlovas cool, make the filling. Place the finely chopped white chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it’s steaming (just below a simmer) — small bubbles around the edge, but not boiling. Pour the hot cream over the white chocolate and let it sit for 1 minute, then stir gently until smooth and fully emulsified. Let the ganache cool at room temperature until it thickens to a spreadable consistency, about 20-30 minutes. If it thickens too much, warm it gently over a double boiler.
⚠️ Common Mistake to Avoid: If the cream is too hot, it can separate the white chocolate and make the ganache grainy. Steam is the cue — not boiling. Also, white chocolate is more delicate than dark; stir gently to avoid creating air bubbles.
Step 5: Whip the Matcha Cream
In a large chilled bowl, combine the cold heavy cream, powdered sugar, and matcha powder. Whip on medium speed until soft peaks form — about 2-3 minutes. Be careful not to overwhip; you want the cream to be billowy and light, not stiff and buttery. If you’re making this ahead, keep the whipped cream in the fridge until ready to assemble, but no longer than 2 hours or it may deflate.
💡 Sara’s Pro Tip: Chilling the bowl and beaters for 10 minutes before whipping makes a big difference — especially in warm weather. Cold cream whips up faster and stays stable longer.
Step 6: Fill the Domes
Take each cooled pavlova dome and spoon a generous teaspoon of the white chocolate ganache into the well. Top it with a spoonful of the matcha cream, spreading it slightly so it fills the cavity and peeks out a little. Work quickly but gently — the pavlovas are delicate. Arrange the filled domes on a serving platter or individual plates.
⚠️ Common Mistake to Avoid: Don’t overfill! The domes should look generously stuffed but not overflowing onto the plate. About 1 tablespoon of ganache and 1-2 tablespoons of cream per dome is the sweet spot.
Step 7: Glaze and Garnish
For the emerald glaze, melt the white chocolate with coconut oil in a heatproof bowl over simmering water (or in 20-second bursts in the microwave, stirring between each). Once smooth, whisk in the matcha powder until the glaze is a brilliant, even green. Let it cool slightly for 2-3 minutes until it thickens just a bit — it should be pourable but not runny. Drizzle the glaze lightly over each filled dome in a zigzag or spiral pattern. Immediately add white chocolate curls, a light dusting of matcha powder, and a few edible gold flakes. Serve within 30 minutes of glazing for the best texture contrast.
💡 Sara’s Pro Tip: For the most dramatic emerald color, use a fine-mesh sieve to dust the matcha powder over the glaze. This gives a soft, even finish that looks ethereal against the glossy glaze.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Whip egg whites with sugar | 5-6 min | Stiff, glossy peaks |
| 2 | Pipe domes with wells | 5 min | Even 3-inch rounds |
| 3 | Bake pavlovas | 60-70 min | Dry, lifts easily |
| 4 | Make white chocolate ganache | 10 min + cooling | Smooth, thickens |
| 5 | Whip matcha cream | 2-3 min | Soft, billowy peaks |
| 6 | Fill domes | 5 min | Filled, not overflowing |
| 7 | Glaze and garnish | 5 min | Glossy emerald drizzle |
Serving & Presentation
These matcha pavlova domes are a showstopper, so let them shine. Serve each dome on its own plate with a small spoonful of extra matcha cream or a drizzle of white chocolate sauce alongside for dipping. I love to add a light dusting of matcha powder and a few edible flowers (like violas or rose petals) for an extra pop of color — it reminds me of the gardens in Marrakech where my mother used to pick fresh herbs for dessert. For a New York touch, I sometimes serve them with a tiny espresso on the side — the bitterness cuts through the sweetness beautifully.
The contrast between the crackly pavlova shell, the creamy white chocolate core, and the light matcha cream is pure magic. Each bite offers something different: a crunch, a melt, a burst of tea flavor, and then the sweet finish. These domes are best enjoyed within 2 hours of filling and glazing, while the pavlova remains crisp and the glaze is glossy. If you need to prep ahead, keep the components separate and assemble just before serving.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Fresh berries (raspberries, sliced strawberries) | The tartness cuts through the sweetness |
| Sauce / Dip | Extra white chocolate ganache, berry coulis | Adds richness or a fruity contrast |
| Beverage | Espresso, matcha latte, dry sparkling wine | Bitterness or bubbles balance the sweetness |
| Garnish | White chocolate curls, matcha dusting, edible gold flakes, fresh mint | Adds texture, color, and elegance |
Make-Ahead, Storage & Reheating
Living in NYC means my schedule is always packed — between farmers market runs, recipe testing, and exploring new restaurants, I’m a big fan of make-ahead strategies. These matcha pavlova domes are actually perfect for prepping in stages. Here’s how I do it: I bake the pavlova shells up to 3 days in advance and store them in an airtight container at room temperature (not the fridge — humidity is the enemy!). I make the white chocolate ganache and matcha cream the morning of serving and keep them chilled. Then I assemble and glaze just before my guests arrive.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container, lined with parchment | Up to 2 days | Not recommended — fridge makes pavlova soggy |
| Freezer | Freezer-safe bag or container | Up to 1 month | Thaw at room temp for 30 min; re-crisp in 250°F oven for 5 min |
| Make-Ahead | Pavlova shells at room temp; fillings in fridge | Shells: 3 days; Fillings: 1 day | Assemble and glaze just before serving |
If you do end up with leftover assembled domes, they’ll keep in the fridge for up to 24 hours — but the pavlova will soften. I actually love the texture the next day (it turns into a kind of Eton mess situation), but if you want that signature crunch, best to reassemble from prepped components. To re-crisp leftover pavlova shells, pop them in a 250°F oven for 5 minutes and let them cool completely before filling. Works like a charm!
Variations & Easy Swaps
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Rose & Matcha | Add 1 tsp rose water to matcha cream | Romantic dinners, Valentine’s Day | Same difficulty |
| Dairy-Free | Use coconut cream and dairy-free white chocolate | Vegan or lactose-intolerant guests | Slightly harder (coconut cream is finicky) |
| Citrus Twist | Add 1 tbsp yuzu juice to the matcha cream | Bright, fresh summer dessert | Same difficulty |
Rose & Matcha Pavlova Domes
Growing up in Morocco, rose water was a staple in our kitchen — my mother would add it to everything from couscous to pastries. For this variation, add 1 teaspoon of food-grade rose water to the matcha cream when you whip it. The floral notes pair beautifully with the earthy matcha and sweet white chocolate. Garnish with dried rose petals and a tiny drop of rose water on each plate. It’s elegant, romantic, and tastes like a garden in spring.
Dairy-Free Version
For a dairy-free version, substitute the heavy cream in both the ganache and the matcha cream with full-fat coconut cream (chilled overnight, using only the solid top part). Use a good-quality dairy-free white chocolate — I like the brand “Milkless” or “iZea” for their creamy texture. The coconut flavor adds a subtle tropical note that actually works beautifully with matcha. Note that dairy-free white chocolate can be a bit softer at room temperature, so keep the assembled domes chilled until just before serving.
Citrus Twist
When I’m at the Union Square farmers market in winter and see those gorgeous yuzu and Meyer lemons, I can’t resist adding a citrus twist to these matcha pavlova domes. Add 1 tablespoon of yuzu juice (or fresh lemon juice) to the matcha cream along with the powdered sugar. The citrus brightens the entire dessert and cuts through the richness of the white chocolate. For extra zing, grate a little yuzu or lemon zest over the finished domes just before serving.
How do you make a matcha pavlova that stays crisp on the outside and soft inside?
The secret is in the meringue technique and the baking method. First, make sure your egg whites are at room temperature and your bowl is completely clean and dry — any grease or yolk will prevent the whites from whipping properly. Add the sugar gradually so it dissolves completely, which creates a stable, glossy meringue. The cornstarch and vinegar in this recipe help stabilize the egg white structure and promote that soft interior. Bake at a low temperature (250°F) for 60-70 minutes without opening the door, then cool the pavlovas inside the oven with the door slightly ajar. This slow cooling prevents the sudden temperature change that causes cracking and helps maintain the crisp exterior while keeping the center soft and marshmallowy. Humidity is the biggest enemy of a crisp pavlova, so choose a dry day if possible, or add an extra 1/2 teaspoon of cornstarch to the meringue.
What can I use instead of white chocolate for the core of matcha pavlova domes?
If you’re not a white chocolate fan or simply don’t have it on hand, there are several delicious alternatives. For the ganache-style core, you can use milk chocolate or even dark chocolate (around 40-50% cocoa) for a richer, less sweet filling — just keep in mind that dark chocolate will create a stronger flavor contrast with the matcha. A silky coconut cream ganache made with coconut butter and a touch of maple syrup is a great dairy-free option that pairs beautifully with matcha. You could also skip the ganache entirely and fill the domes with a simple matcha-infused pastry cream or a lemon curd for a bright, tangy surprise. If you want to keep the white chocolate essence but need a dairy-free version, look for high-quality dairy-free white chocolate bars — they’re more widely available now and melt beautifully. Each substitution will slightly change the flavor and texture, but all are delicious in their own way.
How long should you bake matcha pavlova domes and at what temperature?
Bake matcha pavlova domes at 250°F (120°C) for 60-70 minutes. This low temperature is essential because it dries out the meringue slowly without browning it, which preserves that beautiful emerald green color from the matcha. The exact time will depend on the size of your domes and your oven — smaller domes may be done at 60 minutes, while larger ones might need the full 70 minutes. You’ll know they’re ready when the pavlovas are dry to the touch and lift easily off the parchment paper. A good test is to gently tap the bottom of one — if it sounds hollow, it’s done. Never open the oven door during baking, as the temperature drop can cause the meringue to crack or collapse. After baking, turn the oven off and let the pavlovas cool completely inside the oven with the door propped open slightly for at least 1 hour. This slow cooling is just as important as the baking itself for achieving that perfect texture.
Can I prepare emerald matcha pavlova domes in advance for a dinner party?
Absolutely — in fact, I recommend it! These matcha pavlova domes are ideal for make-ahead entertaining. Here’s my strategy: bake the pavlova shells up to 3 days in advance and store them in an airtight container at room temperature (not the fridge, which introduces moisture). Make the white chocolate ganache and matcha cream the morning of your dinner party and keep them refrigerated in separate containers. About 30 minutes before serving, assemble the domes by filling each shell with the ganache and cream, then drizzle with the emerald glaze and add your garnishes. The assembled domes should be served within 2 hours for the best texture contrast between the crisp shell and the creamy fillings. If you want to get even more ahead, you can freeze the baked pavlova shells for up to 1 month — just thaw them at room temperature for 30 minutes and re-crisp in a 250°F oven for 5 minutes before filling. This make-ahead approach means you can enjoy your dinner party without being stuck in the kitchen.
Why did my pavlova collapse or crack during baking?
Pavlova collapse or cracking is usually caused by one of three issues. First, the egg whites may not have been whipped enough — they need to reach stiff, glossy peaks that hold their shape firmly. If they’re under-whipped, the structure won’t hold up. Second, opening the oven door during baking lets in cool air that can cause the meringue to contract and crack. Resist the urge to peek! Third, sudden temperature changes are the enemy of pavlova. Always cool the pavlovas slowly in the oven with the door slightly ajar. Other factors can include humidity (which is why I recommend baking on a dry day), sugar that hasn’t fully dissolved (rub a bit between your fingers to check), or using eggs that are too cold. If your pavlova does crack, don’t worry — it’s still delicious, and the cracks can be hidden under the glaze and cream filling. Even cracked pavlovas taste amazing!
Can I use regular green tea instead of matcha in this pavlova recipe?
I wouldn’t recommend using regular green tea as a direct substitute for matcha in this pavlova recipe. Matcha is a powdered green tea that dissolves completely into the meringue, cream, and glaze, providing both flavor and color. Regular green tea leaves would need to be steeped, which introduces liquid and won’t give you that vibrant emerald color. If you don’t have matcha, you have a few better options: you can use a high-quality green tea powder (sometimes called “macha” but that’s a different product), or you can skip the matcha flavor entirely and make a vanilla pavlova with white chocolate core. For the color, you could use a natural green food coloring made from spirulina or chlorophyll. But for the full emerald matcha experience, I recommend tracking down culinary-grade matcha — it’s widely available at specialty grocery stores, Japanese markets, and online. A little goes a long way, and the flavor is truly unique.
How do I get a vibrant emerald color in the glaze without it looking dull?
The key to a vibrant emerald glaze is using high-quality matcha powder and the right technique. Start with a good culinary-grade matcha that’s bright green — avoid matcha that looks brownish or dull, as it will produce a muddy glaze. When you mix the matcha into the melted white chocolate and coconut oil, use a fine-mesh sieve to sift the matcha into the mixture to prevent clumps. Whisk gently but thoroughly until the color is uniform. The coconut oil helps create a glossy finish, so don’t skip it. If the glaze looks too dark or muddy, you can add a tiny drop of green food coloring (gel-based works best) to boost the color. For the most dramatic presentation, drizzle the glaze just before serving while it’s still glossy and fluid. If it thickens too much, warm it gently over a double boiler or in short microwave bursts. Finally, a light dusting of extra matcha powder on top adds depth and a beautiful matte contrast to the glossy glaze.
What type of matcha is best for baking in pavlova domes?
For baking, I recommend culinary-grade matcha, also called “kitchen-grade” or “cooking-grade” matcha. It’s specifically formulated for cooking and baking, with a vibrant green color and a slightly more robust flavor that holds up well when mixed with other ingredients and exposed to heat. Culinary-grade matcha is also much more affordable than ceremonial-grade matcha, which is designed for drinking and is too delicate — and expensive — for baking. When shopping for culinary-grade matcha, look for one that’s bright, vivid green (not khaki or brown), with a smooth, grassy aroma. Japanese matcha from the Uji or Nishio regions tends to be the highest quality. Store your matcha in an airtight container in the refrigerator or freezer to preserve its color and flavor. I buy my matcha from a Japanese tea shop in Brooklyn, but you can also find good-quality culinary matcha at Whole Foods, specialty grocery stores, and online retailers like Ippodo Tea or MatchaBar.
Can I freeze assembled matcha pavlova domes?
I don’t recommend freezing fully assembled matcha pavlova domes because the texture of the fillings and glaze will suffer during thawing. The pavlova shell can become soggy, the cream can separate, and the glaze can lose its gloss. However, you can freeze the unassembled pavlova shells very successfully for up to 1 month. Here’s how: once the shells are baked and completely cooled, place them in a single layer in a freezer-safe airtight container or heavy-duty zip-top bag. When you’re ready to use them, thaw the shells at room temperature for about 30 minutes, then re-crisp them in a 250°F oven for 5 minutes. Let them cool completely before filling and glazing. The white chocolate ganache and matcha cream can be made fresh — or the ganache can be made up to 3 days ahead and stored in the fridge. This approach gives you the best of both worlds: make-ahead convenience and that fresh, crisp texture that makes pavlova so special.
How many calories are in one emerald matcha pavlova dome?
Each emerald matcha pavlova dome contains approximately 285 calories, with 30g of carbohydrates, 17g of fat, 3g of protein, and 28g of sugar. These numbers are based on the recipe as written, using standard ingredients like heavy cream, white chocolate, and granulated sugar. Please note that the calorie count can vary depending on the specific brands you use and any substitutions you make. For example, using dairy-free white chocolate and coconut cream will slightly alter the nutritional profile. These pavlovas are definitely an indulgent treat — perfect for special occasions when you want to wow your guests! If you’re looking to lighten them up, you could reduce the amount of glaze or use a lower-sugar white chocolate, but I find that the balance of flavors and textures is best when you follow the recipe as written. From my NYC kitchen to yours — enjoy every bite!
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I absolutely love hearing from you and seeing your kitchen creations! If you make these Emerald Matcha Pavlova Domes with White Chocolate Core, please leave a star rating and a comment below — your feedback helps me create better recipes and tells me what you’d like to see next. Share a photo on Instagram or Pinterest and tag me @cheerychop so I can cheer you on and feature your version in my stories. I’m especially curious: did you try one of the variations, or did you invent your own twist? Let me know in the comments — I read every single one and I love getting inspiration from your creativity!
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Sara 🧡
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Emerald Matcha Pavlova Domes with White Chocolate Core
Delicate matcha pavlova domes filled with white chocolate ganache and matcha cream, topped with an emerald white chocolate glaze.
- Yield: 8 1x
Ingredients
- 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. Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
- 2. Beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff and glossy.
- 3. Fold in cornstarch, vinegar, and matcha powder.
- 4. Pipe dome-shaped pavlovas with a hollow center onto the prepared baking sheet.
- 5. Bake for 60–70 minutes, then cool completely inside the oven with the door slightly open.
- 6. Heat heavy cream for the core until steaming and pour over white chocolate. Stir until smooth and let cool until thickened.
- 7. Whip heavy cream, powdered sugar, and matcha powder until soft peaks form.
- 8. Fill each pavlova dome with a spoonful of white chocolate ganache and matcha cream.
- 9. Mix melted white chocolate, coconut oil, and matcha powder until smooth and glossy.
- 10. Drizzle lightly over the filled domes.
- 11. Garnish with white chocolate curls, a dusting of matcha, and edible gold flakes.
- 12. Serve immediately.
Nutrition
- Calories: 285
- Sugar: 28 g
- Fat: 17 g
- Carbohydrates: 30 g
- Protein: 3 g
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