Vegan pink aquafaba pavlova
This aquafaba pavlova is the perfect dessert for any special occasion. Suitable for vegans. Includes step-by-step instructions to help you learn how to make perfect egg-free meringue.
Servings 6
Ingredients
For the pavlova
- 120 ml aquafaba, chilled liquid from 1-2 tins of chickpeas - check that it’s unsalted*
- 225 g caster sugar
- ½ tablespoon beetroot powder optional
- 1.5 teaspoon white wine vinegar or cider vinegar
For the topping
- 800 g tinned coconut milk left in the fridge overnight 2 standard tins
- 200 g mixed berries fresh or frozen and defrosted
Instructions
To prepare the aquafaba
- Heat your aquafaba in a small saucepan until it has reduced by a third*. You will need 120ml reduced aquafaba.
- Allow to cool then chill in the fridge until cold.
To make the meringue (please read the troubleshooting section first)
- Preheat the oven to 130°C(fan)/150°C/gas mark 2.
- Line a baking tray with baking paper and draw a 23cm-diameter circle on it - the easiest way to do this to draw around a cake tin.
- Place 120ml aquafaba in the bowl of an electric stand mixer*. Whisk on high for at least 10 minutes until stiff peaks have formed. Keep going until you have the stiff peaks - on occasion this has taken me 15-18 minutes. It should be spoonable and not runny at all.
- Continue whisking for a further five minutes adding 225g caster sugar a spoonful at a time.
- Whisk in ½ tbsp beetroot powder (if using) and finally 1.5 tsp white wine vinegar.
- Your meringue should now be very thick and almost glossy in appearance. If it feels too runny continue whisking.
- Spread the meringue on top of your circle on the baking paper, making the sides slightly higher than the middle.
- Place in the oven and reduce the heat to 120°C(fan)/140°C/gas mark 1.
- Bake for 2 hours until firm on top.
- Turn the oven off and leave your pavlova in the oven until completely cool. I usually leave mine overnight or make it in the morning and leave it in the oven all day. Don't skip this step - it's an important part of the process and your meringue will fall apart without leaving it to cool.
To make the filling
- When ready to serve take 2 x 400g tins of coconut milk out of the fridge and scrape out the solid white part, leaving the clear liquid behind. You should have something like 350g of solid white coconut milk - but don’t worry if it’s slightly out.
- Whisk for 3-4 minutes at high speed with an electric mixer until it’s smooth and well combined.
- Transfer your meringue base to a serving dish, spread over the coconut cream and cover with 200g berries. Serve as soon as possible and store any leftovers in the fridge.
Notes
- If you are planning to reduce your aquafaba before starting this recipe you will need two tins.
- Reducing the aquafaba is optional - some people get better results doing this. See above for more information.
- You can also use a hand held electric whisk but bear in mind that it might take longer and the results might not be as good.
- I have not included nutritional information for this recipe as I couldn't find accurate information about the nutritional components of aquafaba.