Start your summer entertaining with a pavlova

Summer is fast approaching, bringing with it plenty of opportunities for family and friends to gather for lunch and dinner.

Summer is fast approaching, bringing with it plenty of opportunities for family and friends to gather for lunch and dinner.

Serve up this pavlova with on-trend yogurt mousse and matcha cream and you’ll have them eating with their eyes as well as their stomachs.

This recipe comes from The Point Brisbane Head Chef Marcus Turner.

Pavlova with Yoghurt Mousse, Matcha Cream and Berries

Serves 10


4 eggs (room temperature)
2 cups Caster Sugar
3 tablespoons corn flour
½ tsp white vinegar

Yoghurt Mousse
500g of good quality plain or vanilla Greek Yoghurt (room temperature)
250g white chocolate

Matcha Cream
250 ml milk (1 cup)
110g sugar (½ cup)
25g plain flour (3 tablespoons)
25 g cornflour (3 tablespoons)
1 teaspoon matcha powder (Stone ground Japanese style green tea, available at most health food stores)
125g pure cream (½ cup)


Preheat oven at 140 degrees Celsius.

Pavlova Nests

• To make the pavlova nests, first separate the egg yolks and whites. Set the yolks aside.

• Whisk the egg whites with a pinch of salt to medium peak. Slowly add sugar, vinegar and corn flour and whisk until thick and stiff.

• Line tray with baking paper. Spoon or pipe into 10 cm diameter circles about 2 cm high and bake at 140 degrees for 20 minutes or until crispy. Turn off oven and leave pavlova nests inside oven to cool.

Yoghurt Mousse

• Melt the white chocolate and cool slightly.

• Whisk the room temperature yoghurt and chocolate together until mixture is smooth and incorporated. Put mousse in the refrigerator, while you prepare the Matcha Cream.

Matcha Cream

• To make the Matcha Cream, divide the sugar in half (2 lots of 55 grams). Bring the milk and 55 grams of sugar to the boil in a small saucepan.

• In a separate bowl, cream the egg yolks with the other 55 grams of sugar, and whisk in flour, cornflour and matcha powder.

• Add half the hot milk mixture to this egg mixture and strain.

• Add the strained egg mixture back to the original saucepan with the remaining milk and whisk over low heat until thickened. Allow to cool in refrigerator.

• Beat the cream into medium peaks and fold into the cool matcha mixture.

To assemble

• Place a pavlova nest in the middle of a plate or bowl. One of the tricks we use is to put a little small dollop of the matcha cream down first to stop the pavlova from slipping.

• Place a scoop of yoghurt mousse on top of the pavlova nest and then dollop some matcha cream around the nest. About 3 to 5 dollops works well.

• Garnish the nest with a mixture of mixed berries. This is the stage where you can use your flare and make it as pretty as you like. Try strawberries, blue berries, raspberries and kiwi fruit. You can also add some mint leaves for decoration.

• Finish with a scoop of your favourite sorbet. We have used kiwi fruit sorbet on ours but any fruit sorbet would work just as well.

This recipe is so versatile because you can garnish the dish with any fruits, nuts or seeds that are your favourites. You can also freeze any leftover pavlova nests till next time as well.