Green Tea and Berry Pavlovas

Instructions

Set a heat-safe bowl over a pot with an inch or two of simmering water, keeping the bowl clear of the water. Whisk the egg whites, 1 cup sugar and the salt in it, stirring until the mixture is warm and feels smooth with no grains when rubbed between your fingers. Take care not to let the whites cook.

Take the bowl off the heat and whip the whites with a mixer to stiff peaks. Beat in the sifted matcha for about 30 seconds, then fold with a spatula until the color is even. You can leave the matcha out if you prefer.

Line a baking sheet with parchment and pipe or spoon single-serving mounds of meringue onto it. Press the back of a spoon into each one, rotating it and lifting away at an angle to leave a divot for the fillings.

Bake at 175°F (80°C) for 2 to 3 hours, until the meringues are dry outside and lift easily off the parchment. Turn the oven off and leave them in for about 8 hours to dry completely, then keep them in an airtight container.

For the curd, whisk the yolks, ½ cup sugar, lemon juice and zest in a heat-safe bowl. Set it over simmering water and stir for several minutes until the sugar dissolves and the mixture is hot, opaque yellow and only slightly thickened, without curdling. Off the heat, whisk in the butter until smooth, strain, cool, then chill so it thickens.

Toss the frozen berries with the cornstarch and put them in a saucepan with the cinnamon and ⅛ cup sugar. Cook over medium heat, stirring now and then, until they release their juice and break down. Season with more lemon juice and sugar to taste, keeping it only moderately sweet and sour, and simmer a minute or two without letting it catch on the bottom.

Mash any whole berries with a fork if you like, then cool the compote completely and refrigerate it.

Just before serving, whip the cold cream with the vanilla and 1 tbsp powdered sugar until it begins to thicken and foam. Taste, add more sugar if wanted, and continue to soft peaks, stopping before it turns grainy. Use it right away.

Spread a spoonful of lemon curd across each plate in a streak and set a meringue on top. Fill the divot with whipped cream, add a dab of berry compote, arrange fresh berries over the top, and dust with powdered sugar through a sieve.