Baking (sweet)DessertRecipes

Easy Vegan Mini Pavlova

Easy Vegan Mini Pavlova

 

For these Easy Vegan Mini Pavlova you’ll need:

  • chickpea water (aquafaba)
  • sea salt
  • corn starch
  • caster sugar
  • coconut yogurt
  • maple syrup
  • vanilla extract
  • berries and fruits of choice

I created a HOW TO tutorial on my instagram account @veganstars so you are able to get a visual step by step instruction. The short instruction helps to understand the recipe and you will see, that the recipe is super easy to do. The written form always looks much more complicated as it is in reality!

I normally don’t eat a lot of sugar but once in a while this sweet dessert is just what I crave. I bet you will love this dessert as much as I do. Enjoy the recipe!

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Easy Vegan Mini Pavlova

Easy Vegan Mini Pavlova


  • Author: Patricia Schillaci
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1h 15 minutes
  • Yield: 6 mini pavlova 1x

Description

Aquafaba is a magic ingredient in the vegan kitchen which fascinates me a lot. Besides using it for my macaron recipe or in cakes I always wanted to make a vegan pavlova recipe. Pavlova is made of a sugary meringue shell which is crispy outside and fluffy airy inside. Most of the times pavlova cakes are topped with cream and berries. I decided to make it even lighter by using coconut yogurt instead of the cream. A beautiful dessert for beautiful spring and summer days.


Scale

Ingredients

Ingredients for the meringue:

  • 1 cup chickpea water (drained water of one can of chickpeas)
  • 1 ½ cup caster sugar
  • 1 pinch sea salt
  • 1/2 tsp corn starch

Ingredients for the topping:

  • 5.3 oz coconut yogurt
  • 1 tbsp maple syrup
  • 1/4 tsp vanilla extract
  • 1 cup raspberries, pureed
  • 1 cup raspberries, whole berry
  • 1/2 cup blueberries, whole berry
  • 6 strawberries, quartered
  • 1 blood orange

Instructions

  1. Preheat the oven to 250°F
  2. Add chickpea water to a bowl
  3. Add sea salt and corn starch to the liquid
  4. With a hand (or stand) mixer first process the liquid on medium speed for 3-5 minutes
  5. If the chickpea water turns into a white fluffy whip increase the speed to highest level
  6. Add the sugar to the whip (spoon by spoon) and mix for another 5 minutes
  7. The meringue is ready if you get stiff fluffy peaks
  8. Prepare a baking rack
  9. Place the meringue on the baking paper and shape as desired
  10. Make sure the top of the pavlova is shaped a bit hollow. It allows to properly place the topping after baking
  11. Bake for 45 minutes
  12. Switch off the stove after baking time is over. Allow the pavlova to cool in the oven (15 minutes)
  13. In the meantime combine the coconut yogurt, maple syrup and vanilla extract
  14. Puree the raspberries and prepare the blood oranges and strawberries
  15. When the mini pavlova are cool top with a layer of coconut yogurt. Then, spread some raspberries puree on top of the coconut yogur. Last but not least top the pavlova with the other berries and fruits

Notes

I recommend to finish the topping for the pavlova just shortly before you serve the meringue. If the topping stays for too long on top of the pavlova the sugar will start to dissolve and the meringue cake will get mushy.

  • Category: Sweet Baking

Keywords: Easy Vegan Mini Pavlova

These Easy Vegan Mini Pavlova are:

  • super light
  • the perfect dessert for hot days
  • great to impress your guests
  • dairy free
  • soy free
  • nut free
  • gluten free

Did you know that pavlova is named after the Russian ballerina Anna Pavlova who was admired across the world? She visited Australia and New Zealand in 1926 during her world tour. After her visit there was a big argument going on who invented the airy meringue cake first in honor of Anna Pavlova. Both New Zealanders and Australians claim that a local chefs created the popular dessert. New Zealanders say that a chef at the Wellington Hotel was inspired by her tutu and created the dish. Australians say that a chef invented the airy cake and it was named Pavlova when a diner claimed it to be as light as the famed ballerina.

In fact, researches found that neither of them are the winners. According to their investigations, there already were 150 recipes for Pavlova-like desserts published before Ms. Pavlova toured in Australia and New Zealand. The meringue cake must be much older and created well-before Anna Pavlova was even born. Interesting story, huh?

If you make my Easy Vegan Mini Pavlova let me know how you liked it. Send me a picture of your creation via email or tag me on your instagram posts. Use the hashtag #inspiredbyveganstars so that I don’t miss your recipes. Every recipe made by you will be shared in my instagram stories!

Save this recipe on pinterest:

Easy Vegan Mini Pavlova

 

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