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