Vegan Pavlova

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This is the second time I’m making a vegan Pavlova and it turned out much better than the first time. I’m yet to be 100% happy with the baked version of vegan meringue, but I’m over the Moon with the raw kind. With eggs, there are a few risks, like Salmonella, so I’m not very keen in having raw eggs to often (risk is lower if is seldom, isn’t it?). But, with the aquafaba, there is no risk! As you might know, aquafaba is the water from boiled chickpeas. If you haven’t tried it before, next time you open a can, don’t throw away the water, whisk it with a bit of sugar and some flavouring. You’ll be surprised.
I’m planning to make a vegan version of one of my favourite desserts – Mousse Au Chocolat. Also, I love the vegan creme patisserie, it’s very easy to make and the coconut milk gives it a lovely flavour.

Vegan Pavlova. Detail

To make the recipe I looked at different recipes online. As it is part of the Bake Off bake along, I looked at Prue’s recipe. As usual, it had too much sugar in it to consider it. Also, she used xanthan gum and that is not something I have at home, thus I made a recipe without it. If you are wondering what I did with the chickpeas, I’ve made a salad with tahini and garlic. It was delicious. Of course, there are plenty of other options, like curry or houmous.

– aquafaba from 1 can of chickpeas
– 1/2 tsp cream of tartar
– 125g icing sugar
– 1 can coconut milk
– 50g sugar
– 50g cornflour
– pinch of salt
– 1 tsp vanilla paste
– 150g raspberries
– 150g blueberries

Drain the aquafaba. Put it in the bowl of the stand mixer. Whisk at medium to high speed for 5 minutes, until it doubles in size and it gets white. Add the cream of tartar and whisk for another minute. Now gradually add the sugar while whisking. After you’ve added all the sugar, let the meringue to whisk for another 6-7 minutes. The meringue should be glossy and firm.

Heat the oven at 120C or 100C for fan ovens. Put the meringue on the baking tray with a spoon or using a piping bag. I’ve used a silicone spoon. Bake for 1 hour and 30 minutes. Leave for 10 more minutes if necessary. Turn off the oven and leave the meringue to cool for another 30 minutes.

While the meringue is cooling, make the vegan creme patisserie. It’s very easy to make. Pour 2/3 of the coconut milk in a pan, add the sugar, the salt, and put it on medium heat. In a bowl, weight in the cornflour and pour the remaining coconut milk. I did that gradually and it was easier to combine. When all the cornflour is dissolved, pour it on top of the coconut milk and stir. Bring to boil and leave to cook for a few minutes, stirring so it doesn’t catch the bottom of the pan. Add the vanilla paste and stir again. Take off the heat and leave to cool.

Wash and leave the fruits to dry on a tea towel. To assemble the Pavlova, just put the creme patisserie on top, arrange the fruits and that’s it.

Vegan Pavlova

The creme patisserie is very creamy and delicious. I was surprised to see that the taste is rich and it’s not easy to tell that it doesn’t have any animal products in it. With the fresh fruits it works amazingly. I’m going to make this cream again for my cakes.

Have you ever had vegan pavlova before? Or vegan meringue?

Part of Bake Off Bake Along.

6 thoughts on “Vegan Pavlova

  1. I was tempted to try the meringue but time ran away with me and ant ended up making Vegan tarts.
    Yours looks delicous 🙂

  2. oooh your creme patisserie sounds fabulous! The whole thing together looks amazing too! #gbbobloggers2018 #gbbobakeoftheweek

  3. I have not tried a vegan meringue BUT I will next time I use chickpeas. I am interested that you added cream of tartar – why is this please? When I make egg meringue, I only use egg whites and sugar (plus maybe some vanilla essence) , does the tartar help bind it?
    Anyway, your pavlova vegan style looks very good Anca and using a creme pat made from coconut milk is clever x
    thank you for linking it to #GBBOBloggers2018/#GBBBakeoftheWeek2018

    1. The tartar is supposed to stabilize the meringue and it is used for egg meringue too. The secret is to whisk it for a very long time, not like you would to with egg whites.

  4. What a beautiful pavlova, Anca! I really love using aquafaba, though I have to admit I never managed to make a pretty pavlova with it before 😀
    Going to give your version a try now for sure!

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