Vegan Pavlova

Name: Vegan Pavlova
Ingredients: 160 g aquafaba; 0.25 tsp cream of tartar; 2 tsp vanilla extract; 0.25 tsp xantham gum; 150 g caster sugar; 180 g coconut whipping cream; 25 g icing sugar; strawberries, as needed; raspberries, as needed; blackberries, as needed; pomegranate seeds, as needed; mint, leaves only, as needed; icing sugar, as needed

A vegan twist on a traditional dessert! Reducing the aquafaba is an important step as it gets rid of the excess water and allows the meringue to keep its shape. Use your favourite or seasonal fruits as a topping or try swirling fruit puree through the cream.

Difficulty

Medium

Time

345 min

Author

Kenwood

This recipe is prepared with:

Products

Multi Tasker Stand Mixer White KHC30.000WH

Ingredients

Servings

For the meringue

160 g aquafaba
0.25 tsp cream of tartar
2 tsp vanilla extract
0.25 tsp xantham gum
150 g caster sugar

For the topping

180 g coconut whipping cream
25 g icing sugar
strawberries, as needed
raspberries, as needed
blackberries, as needed
pomegranate seeds, as needed
mint, leaves only, as needed
icing sugar, as needed

Utensils

Baking tray, Piping bag, Open star piping tip, KHC30.000WH, KHC30.050GY, KHC30.070GY, Whisk Tool

Instructions

Step 1

Add aquafaba into a saucepan.

Heat on a medium heat until reduced by half.

Tip: There should be approximately 80 g of aquafaba left.

Transfer into a jug a let cool.

Step 2

Preheat the oven to 130ºC.

Line a baking tray with parchment paper.

Fit the Whisk Tool.

Add the cooled aquafaba, tartar, 1 tsp vanilla extract and xanthan into the appliance bowl.

Whisk for about 1 minute 30 seconds on speed Max until soft peaks have formed.

Add caster sugar gradually while the machine is running.

Tip: Add a few tablespoons at a time.

Whisk for about 5 minutes on speed Max until stiff peaks have formed.

Step 3

Transfer approximately 2/3 of the meringue onto the baking tray.

Spread into a circle, 10-15 cm in diameter.

Transfer the rest of the meringue into a piping bag fitted with an open star tip.

Pipe an edge on top of the circle.

Bake for 1 hour 20 minutes at 130ºC until the meringue lifts easily from the paper.

Turn the oven off and let the pavlova cool in the oven for 4 hours.

Step 4

Clean the appliance bowl, fit the splashguard, then fit the Whisk Tool.

Add coconut whipping cream, icing sugar and vanilla extract into the appliance bowl.

Whisk for about 1 minute 30 seconds on speed Max until soft peaks form.

Transfer the mixture on top of the pavlova.

Top with berries and seeds.

Garnish with mint leaves and dust with icing sugar.

Serve.

You can also prepare this recipe* with:

Products

Multi Tasker Stand Mixer Grey KHC30.050GY

Multi Tasker Stand Mixer Grey KHC30.070GY