Vegan Pavlova
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 purée through the cream.
Difficulty
Medium
Time
345 min
Author
Kenwood
Ingredients
Servings
6
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
Saucepan, Jug, Baking tray, Piping bag, Open star piping tip, KZM35.000GR, KZM35.000GY, KZM35.000RD, 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 splashguard and then fit the Whisk Tool.
Add the cooled aquafaba, tartar, 1 tsp vanilla extract and xanthan gum into the appliance bowl.
Whisk for 1 minute 30 seconds on speed Max until soft peaks have formed.
Add caster sugar gradually while the machine is running.
Whisk for 2 minutes 30 seconds on speed Max until stiff peaks have formed.
Step 3
Transfer approximately 2/3 of the meringue to the baking tray.
Spread into a circle about 10-15 cm in diameter.
Add 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 set and the meringue lifts easily from the paper.
Turn off the heat and let cool in the oven for 4 hours.
Step 4
Clean the appliance bowl, fit the splashguard, then fit the Whisk Tool.
Add cream, icing sugar and vanilla extract into the appliance bowl.
Whisk for 1 minute 30 seconds on speed Max until soft peaks have formed.
Spoon the mixture on top of the pavlova.
Top with berries and seeds.
Garnish with mint leaves and dust with icing sugar.
Serve.