-
30
minPrep Time -
120
minCook Time -
150
minReady in -
perYield -
180
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dessert
- Allergens:nuts
- Seasons:spring,summer
- Cuisines:
- Courses:dessert
Recipe Description
Indulge in the delicate sweetness of our Classic Vegan Pavlova. This dessert features a crisp meringue shell made with aquafaba, creating a light and airy texture. Topped with a generous layer of whipped coconut cream and an assortment of fresh, seasonal fruits, it offers a perfect balance of flavors and textures. Ideal for special occasions, this pavlova is a show-stopping dessert that is sure to impress.
Ingredients
- 1 cup aquafaba (the liquid from a can of chickpeas)
- 2 1/4 cups powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup vegan whipped cream
- Fresh fruit (such as strawberries, kiwi, and passionfruit) for topping
Steps:
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a large bowl, use an electric mixer to beat the aquafaba until soft peaks form.
- Gradually add in the powdered sugar, one tablespoon at a time, continuing to beat until the mixture is glossy and stiff peaks form.
- Beat in the cornstarch, white vinegar, and vanilla extract until well combined.
- Spoon the meringue mixture onto the prepared baking sheet, forming a circle about 9 inches in diameter. Create a slight well in the center for the filling.
- Once cooled, top the pavlova with vegan whipped cream and fresh fruit just before serving.
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