• 30
    min
    Prep Time
  • 120
    min
    Cook Time
  • 150
    min
    Ready in

  • per
    Yield
  • 180
    cal
    Calories
  • User Review:
    0
  • User Rating:
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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:

  1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. In a large bowl, use an electric mixer to beat the aquafaba until soft peaks form.
  3. Gradually add in the powdered sugar, one tablespoon at a time, continuing to beat until the mixture is glossy and stiff peaks form.
  4. Beat in the cornstarch, white vinegar, and vanilla extract until well combined.
  5. 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.
  7. Once cooled, top the pavlova with vegan whipped cream and fresh fruit just before serving.

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Vegor “The scientist”

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