This Vegan Pavlova is easy to make and is a great way to showcase your favorite fruits. A showstopper and a fresh-tasting dessert.
Pavlova is a great dessert to make. It doesn’t have to look perfect and still be delicious. It is basically a giant meringue cookie that is baked at a low temperature and dried. This is then topped with whipped cream and an array of tart fruits. It is delicate and light. Crunchy on the outside, but soft and pillowy in the middle.
This dessert is named after a Russian Ballerina, Anna Pavlova. Probably because it’s light and delicate, but still brightly colored. Just a guess. It’s more popular in Australia and New Zealand, but I think more people should try to make it.
This vegan version doesn’t use eggs or dairy but is still so good. I decided to make mini pavlovas for individual servings, but you can totally make a big one and each person takes an individual slice. Check it out below!
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Ingredients for Vegan Pavlova
- Aquafaba. This is the liquid from a can of chickpeas. It has similar protein content to that of egg whites. It works pretty well as used in a meringue. Try to get organic, no sodium cans of chickpeas.
- Sugar. This stabilizes the air bubbles in the meringue and makes it sweet.
- Cream of Tartar. The acid also helps keeps the meringue keep its shape.
- Cornstarch
- Vanilla Extract
- Vegan whipped cream. I used Silk vegan whipping cream. It works pretty well But you can also use another brand if you like.
- Citrus fruits. The meringue cookie is very sweet, so the sour fruits help cut through the sweetness. You can also use strawberries (or make the strawberry sauce from the cheesecake) or lemon curd.
Storing It
This doesn’t have a long shelf life. It’s best to bake the meringue and leave it in an airtight container until ready to serve. Once ready, then you top it with whipped cream and fruits. If you leave it sitting too long, it will collapse and puddle.
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Vegan Pavlova
Equipment
- stand mixer or handheld mixer
Materials
- 1/2 cup aquafaba
- 1/2 tsp cream of tartar
- 1 cup sugar
- 1 tsp cornstarch
- 1 tbsp vanilla extract
- 1/4 tsp salt
- vegan whipped cream
- fresh fruit for topping (citrus-y fruits work best)
Instructions
- Preheat oven to 350°F
- Line 1 large baking sheet with parchment paper or reusable baking mat
- In the bowl of a standmixer or using a handheld mixer, add the aquafaba and cream of tartar. Whip until foamy, then add sugar 1/4 cup at a time until the full cup is mixed. Then whip on full speed until stiff peeks.
- Add cornstarch, vanilla, and salt. Taste to adjust seasoning.
- Spoon or pipe the meringue on the baking sheet or make smaller nests. Make a small divet in the middle (this will eventually be filled with whipped cream and fruit)
- Put in oven and immediately lower temp to 200°F. This will immediately set the outside. Put a timer for 90 minutes.
- Once cool, use right away or store in an airtight container at room temperature for up to 5 days
- Top with vegan whipped cream or regular whipped cream or vanilla ice cream and fresh fruit.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
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De verlo nada mas, se me hace la boca agua.
Great desert that’s perfect for the summer, light and refreshing.