Vegetarian Pavlova

Ingredients

The main difference in this vegetarian adaptation of Pavlova lies in the absence of eggs. Instead, we will be using a combination of aquafaba (the liquid from canned chickpeas) and cornstarch to create the meringue base. This substitution ensures that the dish remains vegetarian-friendly while still maintaining its signature texture and flavor. We alse have the original recipe for Pavlova, so you can check it out.

• 1 cup (200g) aquafaba (liquid from canned chickpeas) 1 cup (200g) aquafaba (liquid from canned chickpeas)
• 1 ½ cups (300g) caster sugar 1 ½ cups (300g) caster sugar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) heavy cream, whipped (for topping) 1 cup (240ml) heavy cream, whipped (for topping)
• Assorted fresh fruits (such as strawberries, kiwi, and passion fruit) for garnish Assorted fresh fruits (such as strawberries, kiwi, and passion fruit) for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 7g)
• Carbohydrates: 35g (Sugars: 30g)
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, pour in the aquafaba and beat with an electric mixer until soft peaks form.
3. 3.
   Gradually add the caster sugar, one tablespoon at a time, while continuing to beat the aquafaba mixture. Beat until stiff peaks form and the mixture becomes glossy.
4. 4.
   Gently fold in the cornstarch, white vinegar, and vanilla extract until well combined.
5. 5.
   Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round or oval shape with slightly raised edges.
6. 6.
   Bake in the preheated oven for 1 ½ to 2 hours, or until the meringue is crisp on the outside and slightly soft on the inside.
7. 7.
   Once baked, turn off the oven and leave the meringue inside to cool completely.
8. 8.
   Carefully transfer the cooled meringue to a serving plate and top with whipped cream and assorted fresh fruits.
9. 9.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Aquafaba — Ensure that the aquafaba is at room temperature before using it for better results in creating the meringue.

Tips & Tricks

• To achieve the best texture, make sure the meringue is completely cooled before adding the whipped cream and fruits.
• Use a glass or metal bowl for beating the aquafaba, as plastic bowls can retain traces of oil, which can affect the meringue's stability.
• For a touch of extra flavor, add a sprinkle of lemon zest to the meringue mixture before baking.
• Experiment with different combinations of fruits for a colorful and visually appealing presentation.
• Leftover pavlova can be stored in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Vegetarian Pavlova immediately after assembling to ensure the meringue remains crisp. Cut into slices and enjoy the delightful combination of crunchy meringue, creamy whipped cream, and juicy fruits.

Presentation advice

For an elegant presentation, garnish the Vegetarian Pavlova with a dusting of powdered sugar and a sprig of fresh mint. The vibrant colors of the assorted fruits will create a visually stunning dessert centerpiece.