Description
This Vegan Pavlova is a delightful plant-based twist on the classic dessert, featuring a crisp and airy aquafaba meringue base topped with luscious vegan whipped cream and fresh strawberries. Ideal for special occasions or a sweet treat, this recipe uses aquafaba as an egg white substitute to create a light, fluffy texture without any animal products. The pavlova is baked low and slow until perfectly crisp on the outside and soft inside, then garnished with fresh fruit and optionally drizzled with strawberry coulis for added flavor.
Ingredients
Scale
Meringue Base
- 350 ml aquafaba (liquid from cooked chickpeas or canned, 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
Toppings
- 1 batch vegan whipped cream
- 400 g fresh strawberries (or other berries or fruit)
- ½ batch strawberry coulis (optional)
Instructions
- Preparation of Aquafaba Reduction: Pour the aquafaba into a saucepan and bring it to a boil. Reduce the heat and let it simmer until the liquid has reduced by half its original volume, generally about 5 minutes or longer. Carefully check the volume using a bowl on a scale or measuring cup. Once reduced, remove from heat and allow to cool to room temperature. Transfer the aquafaba to a jar and refrigerate to chill for at least 2 hours prior to making the meringue.
- Ensure Equipment is Clean: Make sure all mixing bowls, beaters, and utensils are thoroughly clean, dry, and grease-free. Wiping them with lemon juice or vinegar can help remove residual grease, which is vital for proper aquafaba whipping.
- Prepare Oven and Baking Tray: Preheat the oven to 125°C (257°F). Line a baking pan with parchment paper and dust a thin layer of cornstarch onto the parchment to prevent sticking and ease pavlova removal after baking.
- Whip Aquafaba Mixture: In a large clean bowl, combine the chilled aquafaba with cream of tartar and xanthan gum. Using an electric mixer or stand mixer, whisk on high speed for 10 minutes until soft peaks form.
- Add Sugar Gradually: Add the superfine sugar one tablespoon at a time, whisking for around 30 seconds after each addition. Continue this process until all sugar is incorporated, then whisk the mixture for an additional 10 minutes until it becomes thick, glossy, and forms stiff peaks.
- Add Flavor and Stabilizers: Whisk in the vanilla extract for about 1 minute. Finally, add the tablespoon of cornstarch and whisk for another 30 seconds to fully combine.
- Shape the Pavlova: Using a spatula, spread the meringue onto the parchment-lined tray in a round disc shape. Leave at least a 1-inch border from the edges of the tray, as the meringue will expand during baking. Create a crater in the center by lifting the edges higher with a spoon or spatula to hold toppings later.
- Bake the Pavlova: Bake in the preheated oven for 2½ hours without opening the door to prevent cracks. Once baking time is complete, turn off the oven, leave the door closed, and allow the pavlova to cool gradually inside the oven for 1 to 2 hours until it reaches room temperature.
- Prepare Toppings: While the pavlova cools, prepare the vegan whipped cream and strawberry coulis if using.
- Decorate and Serve: Only decorate the pavlova just before serving to prevent the meringue from melting. Top with a generous layer of vegan whipped cream and scatter chopped fresh strawberries. Optionally drizzle with strawberry coulis. Slice into 8 servings and enjoy.
- Storage Tips: For best results, bake the pavlova the day before serving and let it cool gradually in the oven overnight. Store in an airtight container at room temperature. Do not pre-top with whipped cream or fruit until just before serving to maintain texture.
Notes
- Aquafaba is the liquid from canned chickpeas or cooked chickpeas; it mimics egg whites when whipped.
- Ensure no grease or moisture is in mixing bowls and beaters for the best whipping results.
- Be patient with the aquafaba reduction step to concentrate the proteins for stable meringue.
- Do not open the oven door during baking to avoid cracking.
- Top the pavlova only immediately before serving to keep the meringue crisp.
- Can be made with different fresh fruits to suit your taste.
