Vegan Pavlova Recipe

This vegan pavlova is a delightful twist on the classic dessert, featuring a crisp outer shell and a soft, marshmallow-like interior. Made primarily with aquafaba, this recipe ensures that everyone can enjoy this elegant treat without eggs or dairy. Here’s how to make it along with answers to common questions regarding vegan meringue and toppings.

Ingredients

For the Meringue

• 350 ml aquafaba (liquid from 1 can of chickpeas, reduced)
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 200 g superfine sugar (or caster sugar)
• 1 tablespoon cornstarch
• 1/2 teaspoon xanthan gum (optional, for stability)

For the Whipped Topping

• 1 can full-fat coconut milk (chilled overnight)
• 2 tablespoons powdered sugar (to taste)
• 1 teaspoon vanilla extract

For Toppings

• Fresh fruits: strawberries, kiwi, passionfruit, blueberries, raspberries, or any seasonal fruits
• Mint leaves (for garnish, optional)

Instructions

Step 1: Prepare the Meringue

1. Reduce the aquafaba: Pour the aquafaba into a saucepan and simmer on low heat for about 10-15 minutes until it reduces by half. Allow it to cool completely.
2. Preheat your oven: Set your oven to 250°F (120°C) and line a baking sheet with parchment paper.
3. Whip the aquafaba: In a large mixing bowl or stand mixer, combine the reduced aquafaba and cream of tartar. Whip on high speed until soft peaks form (about 10 minutes).
4. Add sugar gradually: Slowly add the superfine sugar, one tablespoon at a time, while continuing to whip for about 30 seconds between each addition until stiff peaks form.
5. Incorporate other ingredients: Gently fold in the vanilla extract, cornstarch, and xanthan gum until just combined.
6. Shape the meringue: Spoon the mixture onto the prepared parchment paper in a circular shape about 8 inches in diameter, creating a slight well in the center.
7. Bake: Place in the oven and bake for approximately 1.5 hours or until dry and crisp on the outside. Turn off the oven and let it cool inside with the door slightly ajar.

Step 2: Prepare the Whipped Topping

1. Make coconut whipped cream: Open the chilled can of coconut milk without shaking it. Scoop out the solidified cream into a mixing bowl and whip using an electric mixer until fluffy. Add powdered sugar and vanilla extract to taste.

Step 3: Assemble the Pavlova

1. Once cooled, carefully transfer the meringue to a serving plate.
2. Top with whipped coconut cream and arrange fresh fruits beautifully on top.
3. Garnish with mint leaves if desired.

Tips for Success

• Using Aquafaba: Aquafaba is essential for achieving that light and airy texture in vegan pavlova. It mimics egg whites when whipped, providing stability to your meringue. Reducing it before use helps concentrate its proteins, resulting in better structure.
• Vegan Cream Alternatives: Besides coconut whipped cream, you can also use brands like Elmlea Plant-Based Double Cream or other non-dairy whipped toppings available at stores.
• Best Fruits for Topping: Fresh fruits like strawberries, kiwi, passionfruit, blueberries, and raspberries pair excellently with pavlova due to their sweetness and acidity that balance out the dessert’s richness.
• Recommended Brands: Look for organic cane sugar for sweetness and high-quality coconut milk brands like Thai Kitchen or Aroy-D for whipping purposes.

This vegan pavlova is not only visually stunning but also deliciously satisfying. With its crisp exterior and soft center topped with fresh fruits and creamy goodness, it’s perfect for any occasion! Enjoy making this delightful dessert that everyone can share!