tools
Mixing Bowls
Electric Mixer or Whisk
Baking Sheet
Spatula
Parchment Paper
Piping Bag or Ziploc Bag (optional)
Piping Tips (optional)
Offset Spatula or Spoon
Cooling Rack
Serving Platter
These tools will assist you in creating a vegan pavlova that's as visually stunning as it is delicious. Remember to use vegan-friendly ingredients and adaptations throughout the recipe. Feel free to adapt and use alternative tools based on your preferences and what you have available in your kitchen. Enjoy the process of creating this delightful meringue-based dessert!
Get ready to dance your taste buds into a whirlwind of delight with the pavlova, the ultimate meringue-based wonderland of freshness and creaminess! Brace yourself for a dessert that knows how to have a good time, combining crispy and soft meringue with a dollop of whipped cream and a fruity fiesta on top.
Now, here's the juicy backstory:
The pavlova was supposedly named after the incredible ballerina Anna Pavlova, who twirled her way through Australia and New Zealand in the 1920s. But hey, who actually invented this divine treat is a mystery that could rival any thrilling whodunit! These days, it's become a playful rivalry between the Aussies and the Kiwis, each claiming the pavlova as their own creation. We'll let them duke it out while we savor every delightful bite!
But hey, we've got some insider tips for you. When it comes to the whipped cream, we've got a little secret: go for the full-fat canned coconut milk or coconut cream. Trust us, this recipe won't dance its magic with any of that reduced-fat or carton coconut milk beverage stuff you find in the refrigerated section. We want rich and creamy goodness here, my friend!
Now, imagine this:
You take your first spoonful of the pavlova. You're met with a crackling meringue exterior that crumbles with each bite, revealing a soft, cloud-like center that practically melts in your mouth. But wait, it gets even better! Slathered on top is a generous cloud of whipped cream, like a fluffy pillow for your taste buds. And the grand finale? A colorful array of fresh fruits—think juicy berries, tangy citrus, and tropical temptations—all dancing harmoniously together on this edible masterpiece.
Whether you're hosting a fancy soirée, throwing a fabulous fiesta, or simply want to treat yourself to something extraordinary, the pavlova is here to save the day. It's a dessert that knows how to make you smile, how to make you say "ooh" and "ahh," and how to leave you craving just one more heavenly mouthful.
So, grab your apron, put on some lively tunes, and let's whip up a pavlova extravaganza that will make your taste buds do a happy little jig. We promise you'll be the star of your own delicious show, and the pavlova will be your trusty partner in dessert-crime. Let's get ready to twirl and taste our way to dessert bliss!
About the Recipe
Ingredients
Pavlova Meringue:
140ml (1/2 cup) Aquafaba (reduced to 80ml (1/3cup))
1 pinch of salt
150g (3⁄4 cup) caster sugar
1 tablespoon of vinegar
1⁄2 tsp vanilla extract
2 teaspoons of cornstarch
Coconut whipped cream:
200g (1 cup/ 14-ounce) Coconut cream
(Savoy Coconut Cream, Aroy-D Coconut Milk, and Nature's Charm Coconut Whipping Cream work best!)
10g Maple sirop or 1 tbsp sugar
1⁄2 vanilla pod or 1⁄2 tsp vanilla extract
Zest of 1/2 lime
Fruits:
Zest of 1⁄2 lime
1/3 of a pineapple
1 passion fruits
Mint leaves (or basil as you prefer)
Coconut shreds
Preparation
Prep time (beforehand):
The day before you will need to prepare your aquafaba and put the can of coconut milk in the fridge overnight.
If you’re cooking your own chickpea, you will have to start by cooking them (download my FREE PDF if you want to know how).
You will have to reduce the aquafaba, take the water from one can of chickpea (around 1⁄2 a cup or 120ml), and pour it in a pan and reducing it to approximately 1/3 of a cup (80ml), around 5 minutes on medium low.
Leave everything in the fridge to cool down overnight.
Pavlova Meringue:
Pavlova mering needs a little more ingredient than regular meringue, due to the softness needed.
Preheat the oven to 130°C/270°F (fan) and line one baking tray with greaseproof paper.
The key to great aquafaba “meringue” is to use a stand or hand mixer with a SPOTLESSLY clean bowl. You can even rub a wedge of lemon around the bowl and over the whisk attachment because the acidity dissolves any small grease particles which will stop the aquafaba reaching its full potential.
You’re then going to start whisking your aquafaba and your salt together until it’s light and fluffy (about 3 to 5 minutes)
Then add your sugar 1 tablespoon at a time. When your meringue is shiny and glossy (around 2, 3 minutes later), turn it to low speed.
Then add the vinegar, the vanilla extract, and cornstarch and whisk for one more minute.
Transfer the meringue to the baking tray and shape your pavlova (watch my video if you want to know how I shaped it).
This recipe makes one big pavlova (or around 6 individuals pavlovas)
Place in the oven: at 130°C for 10 minutes then lower the heat to 100°C for 90 minutes and then final instruction, once your 90 minutes are up, you’re going to turn the oven off and let it cool down completely as the oven cools down as well, WITHOUT EVER OPENING THE OVEN DOOR , if you take your meringue out before it’s cooled down properly, you’re in danger of getting a crack in it, and really, we want it to be as beautiful as we can with no cracks, no lumps, no bumps.
Prep the fruits:
Cut 1/3 of your pineapple into 1cm cubes.
Cut your passion fruit in two and take out the seeds.
Zest your lime leave half on the side for the whipped coconut cream, and jus it.
Cut you mint leaves (or basil leaves).
Put everything in a bowl and mix it with a big spoon.
Leave it in the fridge until we’re ready to use it.
Coconut whipped cream:
Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
Place hardened cream in your stand mixer or a bowl if you’re whipping it with a hand-mixer or by hand. Beat for 2 to 3 minutes until it’s fluffy. Then add vanilla, the lime zest and the maple sirop and whisk for 1 more minute. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed.
Assemble your pavlova:
Pour your coconut whipped cream, (you can pip it or just put in on to for a “rustic” effect like me or be creative, and do your own thing, I’m sure it’s going to be Awesome!)
Drain you’re your fruits (but keep the jus, is really tasty) and placed them on top of the cream
Add a little more lime zest on top, a few mint leaves (or basil) and sprinkle some coconut shreds.
“Bon appétit !”
# tags:
Egg-Free Desserts, Meringue Recipes, Fruit-Based Desserts, Whipped Cream Alternatives, Vegan Meringue, Light and Fluffy, Summer Desserts, Gluten-Free Options, Elegant Desserts, Impressive Desserts, Party Desserts, Homemade Delights
