Uploaded December 2025 | Updated September 2026, 1 week ago
Strawberry Matcha Pavlova
Serves 8 | Prep 20 mins (+cooling time) | Cook 1.5 hours
6 free-range egg whites, at room temperature
11/2 cups (330g) Coles Caster Sugar
2 tsp Coles White Vinegar
1 tbs Coles Cornflour
1/4 tsp Matcha Powder
250g strawberries, quartered
2 tbs Coles Caster sugar, extra
½ cup (125ml) Coles Brand Australian Thickened Cream
250g tub Coles Mascarpone
2 tbs Coles Icing Sugar Mixture
3 tsp Matcha Powder, extra
1. Preheat oven to 120°C. Line a baking tray with baking paper and draw a 20cm disc onto the paper. Turn the paper over so the drawn disc is underneath. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Ensure bowl is clean, as any fat or spot of egg yolk can prevent egg whites from fluffing up.
2. Gradually add the sugar, 1 tbs at a time, beating well after each addition, until the meringue is thick and glossy and the sugar is completely dissolved. Rub a little between your fingers – if the mixture is still gritty, continue whisking until sugar dissolves. Add the vinegar and cornflour and gently fold to combine.
3. Spoon meringue onto tray. Use a spatula to shape into a disc, using the circle as a guide.Sprinkle lightly with matcha. Bake for 1 1/2 hours or until dry to touch. Turn off oven, leave door ajar and allow to cool completely.
4. Meanwhile, add 100g of the strawberries and the extra caster sugar to a small saucepan and cook over medium heat for 3 mins or until the sugar is dissolved. Bring to a simmer and reduce heat to low, cook, stirring occasionally for 5 mins until strawberries have collapse and formed a syrup. Strain through a fine sieve into a bowl. Cover and place in the fridge to chill.
5. Use an electric mixer to whisk the cream, mascarpone, icing sugar and extra matcha until soft peaks form. Spoon cream mixture over the top of the pavlova. Top with remaining strawberries and drizzle with the strawberry sauce. Dust with matcha.
Strawberry Matcha Pavlova
Serves 8 | Prep 20 mins (+cooling time) | Cook 1.5 hours
6 free-range egg whites, at room temperature
11/2 cups (330g) Coles Caster Sugar
2 tsp Coles White Vinegar
1 tbs Coles Cornflour
1/4 tsp Matcha Powder
250g strawberries, quartered
2 tbs Coles Caster sugar, extra
½ cup (125ml) Coles Brand Australian Thickened Cream
250g tub Coles Mascarpone
2 tbs Coles Icing Sugar Mixture
3 tsp Matcha Powder, extra
1. Preheat oven to 120°C. Line a baking tray with baking paper and draw a 20cm disc onto the paper. Turn the paper over so the drawn disc is underneath. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Ensure bowl is clean, as any fat or spot of egg yolk can prevent egg whites from fluffing up.
2. Gradually add the sugar, 1 tbs at a time, beating well after each addition, until the meringue is thick and glossy and the sugar is completely dissolved. Rub a little between your fingers – if the mixture is still gritty, continue whisking until sugar dissolves. Add the vinegar and cornflour and gently fold to combine.
3. Spoon meringue onto tray. Use a spatula to shape into a disc, using the circle as a guide.Sprinkle lightly with matcha. Bake for 1 1/2 hours or until dry to touch. Turn off oven, leave door ajar and allow to cool completely.
4. Meanwhile, add 100g of the strawberries and the extra caster sugar to a small saucepan and cook over medium heat for 3 mins or until the sugar is dissolved. Bring to a simmer and reduce heat to low, cook, stirring occasionally for 5 mins until strawberries have collapse and formed a syrup. Strain through a fine sieve into a bowl. Cover and place in the fridge to chill.
5. Use an electric mixer to whisk the cream, mascarpone, icing sugar and extra matcha until soft peaks form. Spoon cream mixture over the top of the pavlova. Top with remaining strawberries and drizzle with the strawberry sauce. Dust with matcha.
