Vegan Pavlova with Fresh Fruit
This stunning vegan pavlova is made using aquafaba (the water that chickpeas are cooked in), topped with sweet seasonal berries for the ultimate summer dessert. Recipe from Leah Vanderveldt's The New Nourishing.
For the pavlova:150g caster sugar
2 tbsp arrowroot powder or cornflour/cornstarch
pinch of salt
liquid from 1 x 400g tin of no-added salt (low-sodium) organic chickpeas, chilled in the fridge overnight
1 tsp white vinegar
1 tsp vanilla extract
To serve:220g fresh fruit
icing sugar for dusting (optional)
- Preheat the oven to 150C/300F/Gas 2. Place a large mixing bowl in the freezer for a few minutes to make it extra cold. In another bowl, combine the sugar, arrowroot (or cornflour/ cornstarch) and salt.
- In the large chilled bowl, put the chilled aquafaba liquid (straight out of the fridge) and vinegar and beat with a hand-held electric whisk or in a stand mixer at a medium speed for about 2-4 minutes, until soft peaks begin to form, scraping down the sides of the bowl once or twice.
- While mixing, start adding the sugar mixture one spoonful at a time. When all the sugar has been added, beat for about 3-6 minutes until stiff, glossy peaks form. Add the vanilla and beat for another 10 seconds.
- Tip the mixture onto the prepared baking tray and form into a 20cm-wide circle using a rubber spatula. Leave space around the edges, as it will spread a bit.
- Put in the oven and immediately lower the heat to 120C/250F/Gas ½. Bake for 1½-2 hours until the outer shell is hardened when you tap it. Turn off the heat and allow the pavlova to cool completely inside the closed oven – sometimes I’ll make it at night and leave it there until the morning. When ready, top with fruit and icing sugar and serve immediately.