Description
This Best Ever Vegan Pavlova delivers a crisp, airy shell and a soft, marshmallowy center—all without eggs. Made with aquafaba, this stunning, plant-based dessert is perfect for festive occasions and guaranteed to impress vegans and non-vegans alike.
Ingredients
Aquafaba (liquid from canned chickpeas)
Caster sugar
Cream of tartar
Xanthan gum
Vanilla extract
Vegan whipped cream
Fresh berries (such as raspberries, blackberries, and cranberries)
Instructions
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Simmer aquafaba until reduced by half, then cool completely.
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Preheat oven to 130°C (110°C fan) / 265°F and line a baking tray with parchment paper.
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In a clean, dry bowl, whisk cooled aquafaba with cream of tartar, xanthan gum, and vanilla until thick and frothy.
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Gradually add caster sugar, 2 tablespoons at a time, whisking until stiff peaks form.
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Spoon half the meringue into a circle on the tray and shape upwards.
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Pipe or spoon remaining meringue around the edges decoratively.
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Bake for 2 hours, then turn off the oven and cool completely inside without opening the door.
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Once cooled, top with vegan whipped cream and fresh berries before serving.
Notes
Reducing aquafaba is key for strong, stable peaks.
Xanthan gum adds extra structure but can be omitted if necessary.
Do not assemble with toppings until ready to serve to maintain crispness.
Berries, passionfruit, kiwi, and mango are perfect topping choices.
For a rustic look, simply spoon and shape the meringue by hand.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: British, Australian
