This vegan pavlova is perfect and has all the elements of a traditional pavlova. It is crispy on the outside and soft on the inside. Usually, pavlova is topped with whipped cream and fresh fruit.
What is a pavlova?
A Pavlova is a dessert made with egg whites or aquafaba in its vegan version cooked in an oven at a low temperature. It is called Pavlova after a Russian dancer named Anna Pavlova. This dessert is super common in Australia and New Zealand. The first time I tried, it was at my wedding. I hadn’t eaten it again until now when I made this version without egg.
The traditional way to serve a pavlova is with whipped cream and fresh fruit; you really don’t need more. As my recipe is vegan, I serve this fantastic dessert with whipped coconut cream.
Ingredients to make a vegan pavlova
- Aquafaba: Aquafaba is the base for the meringue. Beat the aquafaba until firm peaks form, just as they would form with an egg white.
- Sugar: sugar helps the aquafaba keep its shape inside and outside the oven; thanks to it, we also have that crunchy texture on the top. It is better to use white or fine sugar, like castor sugar.
- Cream of Tartar: The cream of tartar is the acid in our recipe. This acts as a stabilizer for the divine aquafaba cloud.
- Vanilla: it gives us that delicious flavor because everything tastes better with vanilla.
✨What is aquafaba? ✨ This is the liquid that remains after cooking legumes. Chickpea liquid is the most common, as it has the mildest legume flavor. You can use aquafaba from home cooked chickpeas, canned chickpeas or any other bean. You just have to strain the chickpeas and save the liquid. Store the aquafaba in a glass jar in the refrigerator. With aquafaba you can make vegan mayonnaise and many other recipes. With chickpeas you can make: • Chickpea and carrot soup • Tuna sandwich without tuna • Chickpea patties
How to make vegan pavlova (Aquafaba pavlova)?
- STEP 1: Using an electric whisk or a stand mixer fitted with the whisk attachment beat the aquafaba with the cream of tartar until it is fluffy, start adding the sugar slowly.
- STEP 2: Keep mixing at a medium speed until the aquafaba is firmer and stiff peaks begin to form. Add the vanilla and keep whisking until you flip the mixing bowl and all of the meringue stays the same.
- STEP 3: With a tablespoon, divide the meringue mixture on a baking sheet (baking tray) with a silicone mat or parchment paper. With the back of the spoon, flatten them to resemble clouds.
- STEP 4: Put it in the oven for about two hours; when they are about to brown, take them out and cool.
- STEP 5: Meanwhile, prepare the coconut whipped cream and the fresh fruits so you can finish the pavlova with your favorite toppings.
✎TIPS ➡ If you don't have fine sugar or caster sugar, put the one you have in your food processor and pulse until fine. I use my Vitamix high power blender and it takes 15-20 seconds. ➡ Do not skip the step of putting silicone mat, partchment or baking paper, it is very important. ➡ If the pavlova doesn't come out the first time, don't be discouraged, meringue is capricious and many factors affect when making it. If it doesn't come out, take notes of the temperature, the environment, the speed of your stand mixer: was it on high speed? Was it was on medium speed? The exact time for baking, did stiff peaks forms, etc. I am sure that the next time this aquafaba pavlova will come out beautiful and delicious.
CAN you store a pavlova.
I do not recommend storing the pavlova in the fridge or freezer. This type of dessert is best eaten the day you make it. You can definitely have the coconut milk chilled, the berries clean and sliced. But other than that make it the day you will eat it.
Other forms to finish the pavlova
- You can make a large meringue, either circular or square. Spread to the entire length of the tray.
- You could also use a piping bag and form mini pavlovas with soft peaks at the center or on the edges.
- Finish with peaches, plums, and sweet cashew cream.
- To decorate it, use edible flowers or micro basil, or another fresh herb.
- You can use any fruit such as mangoes, passion fruit, pineapple, raspberries, oranges, or tangerines.
- You can also add grated chocolate or serve it with whipped coffee cream.
- You can also use it as a base to serve acai ice cream or strawberry banana ice cream.
So here is the recipe for the vegan pavlova, and I hope you like it as much as I do. Please take a picture of your egg-less vegan pavlova and post it on Instagram or FB. If you are going to make it later, save it on Pinterest.
It would also be incredible if you give it 5 stars and/or tell me how it went in the comments section; if you have doubts or ideas, put them there.
- ½ cup aquafaba
- ½ cup sugar
- ½ teaspoon cream of tartar
- ½ teaspoon vanilla
- 1 cup whipped cream vegan
- 2 cups blackberries strawberries and blueberries * or other fruit
- Preheat oven to 200ºF.
- Beat the aquafaba with the cream of tartar until it is fluffy and add the sugar slowly and keep mixing until the aquafaba is firm and peaks begin to form. Add the vanilla and keep whisking until you flip the bowl and all of the meringue stays the same.
- Spoon the meringue on a baking sheet with a silicone mat or parchment paper. Form 6 clud-shape forms. Then with the back of the spoon, flatten them until they form clouds.
- Put it in the oven for 2 hours and when it is about to brown you take it out and let it cool.
- While you prepare the coconut whipped cream and fresh fruits
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Nutritional information of this recipe is only an estimate; the accuracy of any recipe on this site is not guaranteed.
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