• Baby marrow soup with green tea and pavlova

    Serves: 6
    Cooking Time: 45 mins


    • 2 egg whites
    • 100g castor sugar
    • 250g baby marrows, washed and
    • grated
    • 250ml (1 cup) fresh cream
    • 450ml milk
    • 5ml (1 tsp) cornflour
    • pinch of grated nutmeg
    • salt and freshly ground black
    • pepper, to taste
    • pinch of sugar
    • 5ml (1 tsp) Japanese matcha green
    • tea powder (available from tea shops)



    Preheat the oven to 140°C.


    Whisk the egg whites until stiff and slowly add the sugar, while whisking, to make a meringue mixture. Place spoonfuls of meringue onto a baking sheet and bake in the preheated oven, about 20 minutes. Switch the oven off and leave the meringue to cool.


    Place the baby marrows, cream, milk and cornflour in a saucepan and bring to a boil. Remove from heat and blend until smooth. Season to taste with nutmeg, salt, pepper and sugar.


    Serve the soup in small bowls, topped with a meringue and a light dusting of matcha green tea powder.