Vegan Pavlova
This Vegan Pavlova is easy to make and is a great way to showcase your favorite fruits. A showstopper and a fresh tasting dessert.
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.