MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Green Tea And Berry Pavlovas
Categories: Desserts
Yield: 1 Batch

MMMMM--------------------------MERINGUE-------------------------------
4 Egg whites
1 c Granulated sugar
1 pn Salt; scant
1 tb Matcha powder; sifted

MMMMM-------------------------LEMON CURD------------------------------
4 Egg yolks
1/2 c Granulated sugar
1/2 c Fresh lemon juice; strained
Zest; from juiced lemons
4 tb Unsalted butter

MMMMM-----------------------BERRY COMPOTE----------------------------
1 lb Frozen mixed berries
- (blueberries,
- blackberries,
- raspberries)
1 tb Corn starch
1 pn Ground cinnamon
Lemon juice
Granulated sugar

MMMMM-----------------------WHIPPED CREAM----------------------------
1 c Heavy cream; cold
1/4 ts Vanilla extract
1 tb Powdered sugar; up to 2 tb

MMMMM--------------------------ASSEMBLY-------------------------------
Fresh berries
- (blueberries,
- blackberries,
- raspberries)
Powdered sugar

These individual pavlovas make for a beautiful and well-balanced
dessert, with a nice contrast between flavors and textures. You get
sweet crunchy meringue, rich whipped cream, tangy lemon curd and
fruits, all rounded out with a faint bitterness from the matcha.
While it has multiple components, none are particularly tricky to
prepare, and many components can be made in advance.

Meringue:

Bring 1 to 2" water to a simmer in a pot.

Whisk together the egg whites, sugar, and salt in a clean heat-safe
mixing bowl.

Place the bowl of egg whites over the simmering water. The bottom of
the bowl should not touch the water itself.

Stir the mixture until all the sugar is dissolved. Rub a little bit
between your fingers--it should be warm, and you shouldn't feel any
grains. Make sure not to go too far and let the whites coagulate,
since you don't want them to cook.

Remove the bowl from the pot. Use a mixer to whip the egg whites to
stiff peaks.

Beat in the matcha for about 30 seconds. Then, use a rubber spatula
to make sure everything is well-incorporated and even.

Line a baking sheet with parchment paper. Use a piping bag or two
spoons to make dollops of meringue on the parchment. The size is up
to you--they should be single-serving.

Use the back of a spoon to create a divot in each meringue. This will
hold your fillings later. Don't just press down and pull away with the
spoon--you need to rotate it and pull away at an angle in order to
create the divot.

Bake the meringues at 175?F (80?C) for 2 to 3 hours or until they
are dry on the outside and easily pull off the parchment. Turn the
oven off and let them sit for about 8 hours to fully dry.

Store the meringues in an airtight container until use.

Lemon Curd:

Combine the yolks and sugar in a heat-safe mixing bowl. Whisk in the
lemon juice and zest.

Like with the meringue, place the bowl over a pot of simmering water.
Stir the mixture until all the sugar is dissolved and the mixture is
hot and opaque yellow, several minutes. It should thicken very
slightly but not significantly. Again, do not let it curdle.

Remove the bowl from the simmering water. Add the butter, and whisk
until fully emulsified.

Strain the curd and let cool.

Chill in the refrigerator--it will thicken somewhat.

continued in part 2

MMMMM

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