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
Fantastic! I am definitely going to try this.
Oh that just says eat me now, it looks fab.
Such a fun idea. I just made meringues – but if only I could come up with a sugarless one! 🙂
Hi Lucy, I am on my second go at making aquafaba pavlova and decided to try yours this time. It turned out that the amount of mixture I had in the end was really tiny and I have ended up with a pav for one, any thoughts as to why that might be? I reduced my aquafaba by a third before using it in the recipe but still had the required one third of a cup for the recipe in there. Last time I didn’t reduce it and the whole thing collapsed and filled my oven with sticky toffee which was so not cool! Thanks, Annie
Hi Annie, so sorry for the delay in replying. It does make a small pavlova – i was a little uncertain as to how a large one would work out. Did it turn out well in the end? happy New Year x