Vegan pavlova is a delightful, egg-free version of the classic dessert, made using aquafaba (the liquid from canned chickpeas) to create a light, airy meringue. This dessert features a crisp outer shell and a soft, marshmallow-like center, typically topped with whipped coconut cream and fresh fruits.

Ingredients

For the Pavlova:

• 350 ml aquafaba (liquid from canned chickpeas)
• ¼ teaspoon cream of tartar
• ½ teaspoon xanthan gum (optional)
• 200 g superfine sugar (caster sugar)
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch (for stability)

For Topping:

• 1 batch vegan whipped cream (store-bought or homemade)
• 400 g fresh strawberries or mixed berries
• Optional: Passion fruit sauce or coulis for drizzling

Instructions

1. Prepare the Aquafaba:
   • Reduce the aquafaba by simmering it in a saucepan over medium heat until it reduces by half (about 10-15 minutes). Chill it completely before using.
2. Preheat the Oven:
   • Preheat your oven to 130°C (265°F) and line a baking sheet with parchment paper.
3. Whip the Aquafaba:
   • In a large mixing bowl, combine the chilled reduced aquafaba, cream of tartar, and xanthan gum. Using an electric mixer, whisk on high speed until soft peaks form (about 5-8 minutes).
4. Add Sugar:
   • Gradually add the sugar, about 2 tablespoons at a time, whisking for 30 seconds in between each addition. Continue whisking until the mixture is thick and glossy (about 5 more minutes).
5. Incorporate Vanilla and Cornstarch:
   • Gently fold in the vanilla extract and cornstarch until well combined.
6. Shape the Pavlova:
   • Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round disc with higher edges to create a crater in the center for toppings later.
7. Bake:
   • Bake in the preheated oven for about 2 hours without opening the door. After baking, turn off the oven and leave the pavlova inside to cool completely for at least 1-2 hours or overnight.
8. Serve:
   • Once cooled, carefully remove the pavlova from the parchment paper. Top with vegan whipped cream and arrange fresh berries on top. Drizzle with passion fruit sauce if desired.

Tips

• Ensure that your mixing bowl is clean and dry to achieve maximum volume when whipping aquafaba.
• For best results, avoid opening the oven during baking and cooling to prevent collapsing.
• You can prepare the pavlova a day in advance; just add toppings right before serving.

Enjoy this light and airy vegan pavlova as a stunning centerpiece for your dessert table!