Description
This Vegan Pavlova is a light and airy dessert made using aquafaba as a plant-based egg white substitute. Perfect for vegan diets, it features a crisp meringue shell with a soft, marshmallow-like interior, topped with fluffy vegan whipped cream and fresh strawberries. The pavlova is baked at a low temperature and cooled gradually to achieve the perfect texture. Ideal for summer gatherings or special occasions, it’s both dairy-free and egg-free yet deliciously satisfying.
Ingredients
Scale
Meringue
- 350 ml aquafaba (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. Add the aquafaba to a saucepan and bring it to a boil. Then reduce the heat and let it simmer until it reduces to half its original volume. Check the volume after about 5 minutes; if it hasn’t reduced sufficiently, continue simmering carefully to avoid burning.
- Cooling Aquafaba. Remove from heat and allow the aquafaba to cool to room temperature. Pour it into a jar and refrigerate to chill thoroughly.
- Clean Equipment. Ensure all mixing bowls and utensils are clean and dry. Wipe them down with lemon juice or vinegar to remove any grease that may prevent the aquafaba from whipping properly.
- Preheat Oven and Prepare Baking Tray. Preheat your oven to 125°C (257°F). Line a baking sheet with parchment paper and dust it lightly with cornstarch to prevent sticking and help lift the pavlova after baking.
- Whisk Aquafaba Mixture. In a large clean bowl, combine chilled aquafaba, cream of tartar, and xanthan gum. Using an electric or stand mixer, whisk on high speed for 10 minutes until soft peaks form.
- Incorporate Sugar. Gradually add caster sugar, one tablespoon at a time, whisking for about 30 seconds after each addition. Once all sugar is added, continue whisking for an additional 10 minutes until the mixture is thick, glossy, and holds stiff peaks.
- Add Flavorings and Stabilizer. Whisk in vanilla extract for 1 minute. Then add cornstarch and whisk for another 30 seconds to combine evenly.
- Shape Pavlova. Using a spatula, spread the meringue on the prepared baking tray into a round disc shape, leaving at least an inch border around the edges to allow for expansion. Create a slight crater in the center by lifting the edges higher with a spoon or spatula to hold toppings.
- Bake the Meringue. Bake for 2½ hours at 125°C (257°F), making sure not to open the oven door during baking. After baking, turn off the oven and let the pavlova cool inside the oven for 1-2 hours to room temperature, which helps to set the texture.
- Prepare Toppings. While the pavlova cools, prepare vegan whipped cream and strawberry coulis if desired.
- Decorate and Serve. Just before serving, top the pavlova with vegan whipped cream and chopped strawberries. Drizzle with strawberry coulis if using. Slice and serve immediately as the meringue absorbs moisture and softens over time.
- Storage Advice. For best results, make the pavlova on the day before serving, allowing it to cool in the oven overnight if needed. Always decorate just prior to serving to maintain the crisp texture.
Notes
- Aquafaba is the liquid from canned chickpeas or the cooking liquid from dried chickpeas. Use the liquid from canned chickpeas for best results and consistency.
- Ensure all your bowls and utensils are completely clean and free from grease to help build firm peaks when whipping aquafaba.
- Do not open the oven during baking or cooling as this may cause the pavlova to crack or collapse.
- Use superfine sugar (caster sugar) because it dissolves more easily into the aquafaba, resulting in a smoother meringue.
- The pavlova is best decorated just before serving to avoid the meringue becoming soggy from moisture.
- Store any leftovers in an airtight container at room temperature for up to 2 days; avoid refrigeration to maintain texture.
