This is an easy twist on a classic pav – just add a few teaspoons of matcha powder to the whipped cream, which will give it a pleasantly grassy flavour that pairs perfectly with fresh berries.






Skill level

Average: 2.8 (35 votes)


  • 4 egg whites, at room temperature
  • 225 g (1 cup) caster sugar
  • 1 tbsp cornflour
  • ¼ tsp cream of tartar
  • pinch of salt
  • red summer berries, to decorate (raspberries, strawberries, frozen cranberries and blackberries)
  • icing sugar, to serve

Matcha cream

  • 300 ml thickened cream
  • 3 tsp matcha powder

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 2-3 hours

  1. Preheat the oven to 110˚C. Lay a piece of baking paper onto a lightly greased baking tray.
  2. Using an electric stand mixer fitted with the whisk attachment, whisk the egg whites to soft peaks. With the motor running, gradually sprinkle in the caster sugar, one tablespoon at a time and continue to beat until glossy. About halfway through adding the sugar, stir the cornflour, cream of tartar and salt into the remaining sugar and continue adding. Beat for a further 10 minutes after all the sugar has been added. (The whole process should take about 15 - 20 minutes and you should not be able to feel any grains of sugar when you rub the mixture between your fingers.)
  3. Spread the meringue onto the lined tray into a 20 cm circle. If you keep adding meringue to the centre and pushing it down it will form an attractive natural edge to the pavlova.) Bake for 90 minutes, then turn the oven off and stand in the oven for 2 -3 hours or until it is nearly but not completely cooled.
  4. For the matcha cream, whip the cream and matcha powder together until soft peaks form.
  5. Top the pavlova with the matcha cream and scatter with the berries. Dust with a little icing sugar to serve.


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Photography by Adam Liaw.