Recipe – Strawberry Matcha Pavlova with Bulla Thickened Cream
September 26, 2021
What’s dessert without whipped cream? Dazzle guests with this eye-catching and absolutely divine pavlova that is topped with rich and glorious Bulla thickened cream.
Bulla remains one of Australia’s largest family-owned dairy producers, proudly making dairy products for six generations over more than 100 years. Bulla has every kind of fresh creams for all cooking, baking or decorating needs.
All of Bulla’s fresh creams are made from fresh Australian milk delivered daily, and are air-flown to Singapore from Australia weekly. Products include cooking cream, sour cream, double cream, dollop cream, crème fraîche and of course, the most popular thickened cream. With Bulla’s fresh creams, you’ll be able to taste that farm fresh dairy flavour in their creams. This is unlike UHT creams which may have a faint, heated cream aftertaste as the milk used is heated at higher temperatures to kill off almost all microorganisms to prolong shelf life.
I use quite a number of Bulla products in my kitchen but Bulla thickened cream is my absolute favourite. Isn’t it amazing when the whipped cream can be whipped up in just a few minutes? The velvety, silky smooth thickened cream is so easy to flavour and the consistency never changes no matter what I add to them. Upon whipping, the texture becomes so fluffy! Hence, it’s a no-brainer to use Bulla thickened cream in my pavlova.
I have baked pavlova a few times for parties, and my friends love it. It is not difficult to make — all you need is really patience as the egg whites are slowly baked in a low temperature oven. Hence, it is recommended that you make it one day before you need it.
A perfect pavlova is a delightfully light dessert, with an amazing crisp texture on the outside and a soft marshmallow texture on the inside. If you take a close look at the recipe, you will realise that all you need is just a few ingredients. Sugar and cream of tartar help to stabilize the egg whites, while corn starch gives a fluffy pillowy centre.
I love to dress my pavlova with assorted toppings. Sometimes I add passionfruit, other times I decorate it with berries. But the one essential ingredient that holds the meringue and piles of fresh fruits together is the fresh whipped cream.
You can’t replicate the creaminess and freshness of Bulla fresh cream. It is easy to whip and keeps in a stable form. As Australia’s number 1 thickened cream brand, this all purpose cream gives a rich and smooth creamy texture if you beat it well enough. There is no end to the creative ways it can be presented — you can pipe it into your cream puff, fill it up between layers of fluffy sponge cakes, or simply add them to pavlova!
Here’s my pavlova recipe which not only looks stunning, but will also blow you away.
Strawberry Matcha Pavlova
- 4 egg whites
- 200 g caster sugar
- 1/4 tsp cream of tartar
- 1 tsp cornstarch
- 1/2 tsp vanilla extract
- 300 ml Bulla thickened cream
- 400 g strawberries halved
- Some matcha powder
- Some mint leaves
- A pinch of salt
Preheat the oven to 130°C.
Add a pinch of salt and cream of tartar to the egg white. Beat egg whites until soft peaks form.
Gradually add sugar and beat until sugar is dissolved. Add vanilla extract and beat until combined. Sift in cornstarch and fold to incorporate.
Pour meringue into a lined baking tray. Spread it into a circle, about 6 inches in diameter. Get creative with twists and twirls, and bake for 1.5 hours.
Turn off your oven and leave meringue inside to cool completely with the oven door slightly open.
Whip Bulla thickened cream until it forms stiff peaks. Top pavlova with cream, strawberries, mint and matcha.