Description
This Vegan Pavlova is a delicate and airy dessert made from aquafaba, the liquid from cooked chickpeas, which mimics egg whites perfectly. It features a crisp outer shell and a soft, marshmallow-like center, topped with vegan whipped cream and fresh strawberries. Ideal for vegan and egg-free diets, this pavlova offers a beautiful, light, and fruity treat that everyone can enjoy.
Ingredients
Scale
Meringue
- 350 ml aquafaba (liquid from cooked chickpeas, see notes)
- ¼ teaspoon cream of tartar
- ½ teaspoon xanthan gum
- 200 g superfine sugar (caster sugar)
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (cornflour), plus extra for dusting
Topping
- 1 batch vegan whipped cream
- 400 g fresh strawberries (or other berries or fruit)
- ½ batch strawberry coulis (optional)
Instructions
- Prepare the Aquafaba Meringue: Begin by pouring the aquafaba into a large mixing bowl. Add the cream of tartar and use an electric mixer to whip the aquafaba until soft peaks form, which should take about 10-15 minutes. This step is crucial as aquafaba acts like egg whites to create the meringue base.
- Incorporate Dry Ingredients: Gradually add the superfine sugar, a little at a time, while continuing to whip. Beat until the meringue becomes glossy and forms stiff peaks. Then sift in the xanthan gum and cornstarch, folding gently to combine without deflating the mixture. Finally, stir in the vanilla extract for flavor.
- Form and Bake the Pavlova: Preheat your oven to 120°C (250°F). Line a baking sheet with parchment paper and lightly dust with cornstarch. Spoon the meringue onto the paper and shape it into a flat disc with slightly raised edges to hold the toppings. Bake for approximately 150 minutes, then turn off the oven and allow the pavlova to cool completely inside to prevent cracks.
- Prepare Toppings: Once the pavlova is cool, top it generously with vegan whipped cream. Arrange the fresh strawberries or other chosen fruits on top. For an extra touch of flavor and moisture, drizzle with strawberry coulis if desired.
- Serve and Enjoy: Serve immediately to keep the pavlova crisp on the outside and soft on the inside. This dessert is perfect for sharing at gatherings or as a special treat for vegan and gluten-free diets.
Notes
- Aquafaba is the liquid from canned or cooked chickpeas; use unsalted and unflavored for best results.
- Ensure the aquafaba is whipped to stiff peaks for a stable meringue.
- You can substitute strawberries with blueberries, raspberries, or kiwi according to preference.
- Vegan whipped cream can be store-bought or homemade using coconut cream or aquafaba.
- Allow the pavlova to cool completely in the oven to maintain its structure and prevent cracking.
- This pavlova is best eaten on the day of preparation for optimal texture.
