Matcha Christmas Wreath Pavlova

Ingredients:

• 8 large egg whites, at room temperature
• 2 ¼ cups granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 3 tablespoons cornstarch
• 2 tablespoons Maple Matcha Powder, plus more for sprinkling
• 2 cups heavy cream
• ¼ cup icing sugar
• 1 small bunch mint leaves, to top
• Assorted fresh berries ( I use cherries, blackberries, blueberries, halved strawberries, and pomegranates seeds), to top

Method:

1. Preheat the oven to 200°C. Line a baking sheet with baking 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 centre 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 90°C. 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 icing 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