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pavlovas au matcha & yuzu décorées de fruits rouges et d'écorces de yuzu

Matcha and yuzu pavlova 

Ingredients for 5-6 pavlovas

For the meringue:

  • 2 white eggs
  • a pinch of salt
  • 60g of sugar
  • 60g of icing sugar
  • 1 tablespoon of lemon juice
  • 1 heaped tablespoon of superior matcha

For the yuzu whipped cream:

  • 150g of mascarpone
  • 1 tablespoon of yuzu juice
  • 1 tablespoon of icing sugar
  • 150ml of whole liquid full cream


  • red berries of your choice
  • candied yuzu peels


1. The meringue 

Preheat the oven to 90°C. Combine matcha with icing sugar. Beat the white eggs with a pinch of salt until they are stiff. Gradually add the sugar. Once the sugar is well incorporated, add lemon juice followed by matcha icing sugar gradually.

Beat for an additional 5 minutes until obtaining a nice peak.

Fill a piping bag with the meringue and form the pavlovas on a baking tray lined with parchment paper. To form a pavlova, pipe out the meringue in a flat snail shape and pipe out more meringue on the side of the base to create the shape of a bowl.

Baked for 2 hours.

2. The whipped cream:

It is easier to make whipped cream using cold utensils. Make sure to put your mixing bowl and any removable part of your standing mixer in the refrigerator (or freezer for 10 minutes).

In a mixing bowl, add liquid cream, mascarpone, icing sugar and yuzu juice. Whisk at the lowest speed for 1 minute and gradually increase the speed every 30 seconds until obtaining a smooth and dense whipped cream.

Fill a piping bag with whipped cream.

3. Dressing: 

Garnish the cooled pavlovas with yuzu whipped cream and decorate with red berries and a few yuzu peels.

The bitterness of matcha is softened by the freshness of red berries and the yuzu juice adds a refreshing sourness ! The perfect dessert to impress your guests !

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