Egg-free Pavlova Revisited

egg-free pavlova

A pavlova is such an iconic dessert, isn’t it? It seems to carry a big wow factor and is a suitable ending to a summer gathering. Essentially pretty simple with its sweet and marshmallowy meringue base topped with piles of whipped cream and fruit. Hardly a recipe you might say?

Well I have made a lovely egg-free pavlova before, but with my previous meringue recipe it was quite difficult to make a meringue of any notable size. Not so with aquafaba or chickpea water, where any size seems possible, making it perfect to create the base of a pavlova pud. I didn’t have any dairy-free whippable cream to hand so I made a quick vanilla fromage frais to stand in – the slight tartness actually worked as an excellent contrast to the sugary sweet meringue. I chose to top mine with sweet raspberries and strawberries. It was wolfed down in seconds!

A word of warning though, it must be eaten straight after assembly as the liquid in the topping starts to melt the meringue. A few minutes is fine as the meringue turns sticky and chewy, which is just right for the centre of a pavlova – any longer and you’ll have a gooey mess!

vegan berry pavlova

Pavlova (egg-free, dairy-free, nut-free, sesame-free, vegetarian and vegan)

dairy-free pavlova

  • 1/2 cup caster sugar, whizzed up to make it a bit finer
  • 1/3 cup chickpea brine
  • 1 tsp arrowroot
  • 1/2 tsp vanilla
  • 1/2 tsp lemon juice

– Preheat the oven to 130 degrees centigrade

– Whip together the chickpea brine and arrowroot until soft peaks are starting to form

– Beat in the sugar, 1 tbsp at a time until it is all incorporated and you have a gorgeous mound of shiny meringue

– Beat in the vanilla and lemon juice

– Dollop a mound of meringue onto a lined baking sheet, spread into a circle shape with a slight dip in the centre

– Turn down the oven to 120 degrees centigrade and bake for 2 hours or until the meringue safely peels off the baking paper

– Top with the vanilla fromage frais and fruit of choice. Eat straight away!

Vanilla Fromage Frais (dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

dairy-free vanilla fromage frais topping an egg-free pavlova

  • Half a tub of plain dairy-free yogurt
  • 2-3 tbsps icing sugar, or to taste
  • 1 tsp vanilla

– Line a sieve with a new clean J-cloth, or some cheesecloth

– Pour the yogurt into the lined sieve and place in the fridge for at least a few hours, preferably overnight to drain off the liquid

– Beat the sugar and vanilla into the thickened yogurt, serve

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Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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