Matcha Christmas Wreath Pavlova

Spread the holiday cheer with this wreath-shaped meringue dessert, complete with a crisp outside, and a super soft, marshamallowy inside.

Makes 10-12 servings.

An original recipe prepared for us by Host the Toast.


    • 8 large egg whites, room temperature
    • 2 ¼ cups granulated sugar
    • 1 Tbsp lemon juice
    • 1 Tbsp vanilla extract
    • 3 Tbsp cornstarch
    • 1 ½ Tbsp Aiya Culinary Grade Matcha, plus more for sprinkling
    • 2 cups heavy cream
    • ¼ cup powdered sugar
    • 1 small bunch mint leaves, to top
    • assorted fresh berries (cherries, blackberries, blueberries, halved strawberries, pomegranates seeds), to top


    1. Preheat the oven to 400F. Line a baking sheet with parchment paper. Flip a mixing bowl (preferably one that just fits on the baking sheet) over on the parchment paper and trace around the outside to draw a circle on the parchment paper. Place a small bowl or lid from a plastic container in the center of the larger circle and trace to create a wreath-shaped guide. Set aside.
    2. In a large bowl, beat the egg whites with a hand mixer on high, until the egg whites hold stiff peaks. Continue to beat the egg whites while slowly adding the sugar, a bit at a time, until the sugar is fully dissolved.
    3. Mix in the lemon juice and vanilla extract. Once it is well-combined, sprinkle in the cornstarch and Matcha and continue to beat until the mixture is glossy, about 5 more minutes.
    4. Spoon the meringue mixture between the lines of your parchment paper guide. Reduce the oven temperature to 200F. Immediately transfer the pavlova to the oven.
    5. Bake the pavlova for 1 hour and 30 minutes. Turn off the oven and allow the pavlova to cool completely inside of the oven, letting it sit for at least 2 hours.
    6. Store the pavlova in an airtight container until ready to decorate and serve. Try not to decorate more than a couple of hours in advance or the pavlova will soften.
    7. In a large bowl, beat the heavy cream and powdered sugar together until stiff peaks form. Dollop the whipped cream around the top of the pavlova. Press fresh berries and mint leaves into the whipped cream until the top of the pavlova is covered. Sprinkle lightly with additional Matcha powder. Serve.


    Click below to purchase the Culinary Grade Matcha used in this recipe: