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.
2cupsblackberriesstrawberries and blueberries * or other fruit
Instructions
Preheat oven to 200ºF.
Meringue
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
Video
Notes
After baking the pavlovaAfter baking the pavlova, turn off the oven and let it cool inside the range for several hours or even overnight. This slow cooling process helps to prevent the pavlova from collapsing or cracking due to a sudden temperature change. Only remove the pavlova once it's completely cooled.