Summer showstopper dessert! This vegan pavlova with coconut yogurt and stewed berries is the perfect dessert to impress! Crunchy, sweet and light making it the perfect party dessert!
You might or not might be familiar with aquafaba, but if you are not this is the brine from a can of chickpeas or the water that is left behind when you boil chickpeas at home. And let me tell you it is magical! Aquafaba is the ultimate egg replacer on any vegan kitchen and its so easy to make!
Aquafaba whips up perfectly and makes amazing light meringues and when you bake it you are left with a crisp outer shell with a soft and chewy filling. To finish up this dessert you will need whipped coconut cream or thick yogurt and fresh or frozen berries to stew them into the perfect berry jam.
You won’t even be able to tell if this pavlova is vegan or not when you nail it! It is so delicious making it the perfect summer/spring party dessert!
Prep Time: 15 min
Cooking Time: 1hr30 min
1/2 Cup Aquafaba ( Chickpea brine / water)
1 Cup Caster Sugar
1 Tbsp Tapioca, corn or potato starch
1 tsp wine or apple cider vinegar
1 tsp Vanilla
1 Cup frozen berries
1-2 Cups coconut yogurt or coconut whipped cream ( Find recipe here)
Preheat oven 200ºC/ 395ºF fan, then line two baking sheets with parchment paper. If you are making coconut whipped cream place your can of coconut on the fridge to cool while you prepare your meringue.
Prepare meringue by adding the aqua faba to a clean and dry bowl and whisk using an electric whisk or food mixer. Mix for 7-10 min until the mixture has double in size and is light and fluffy.
Continue whisking and add cornstarch while whisking, and beat for another 3 min. Add vanilla and whisk for another 2 minutes and repeat with the vinegar.
Add sugar one tablespoon at a time and continue whisking until you have added all sugar into your meringue. Continue to beat for 2 min. You will know the meringue is ready when the mixture forms stiff glossy peaks and you can turn your bowl upside down with out dropping the mixture.
Divide meringue by adding about 1 cup of the mixture forming a circle on your lined baking sheets. Make sure to make each meringue a circle with thicker edges so its hollow in the centre to place your coconut and jam fillings.
Place baking sheet with meringues on the bottom rack of the oven and cook at 200ºC/ 395ºF fan for 10 min. Then lower the temperature to 120ºC and cook for 1hr 20 min with out opening the oven at any point.
Once they are done baking the crust should be hard and crunchy. Let the pavlovas cool down completely before serving. This will let the pavlovas to finish setting and not fall apart. ( About 1-2 hours)
Prepare jam by adding berries to a pan with 1/4 cup of water and cook on medium heat until fruits burst (about 6 min) set aside and cool down.
Assemble pavlovas until by adding coconut whipped cream or yogurt, top with berry jam and eat straight away. Enjoy!