Get Festive with Our Vegan Christmas Pavlova

Ingredients:

Meringue & Cream:

• 400g can of chickpeas

• 400ml can of coconut cream

• 1 cup caster sugar

• 1 tbsp cornflour

• 2 tbsp maple syrup

• 1 tsp vanilla extract

Recommended Toppings:

• Fresh berries

• Passionfruit

• Coconut Flakes

• Pistachios

• Flaked almonds

• Icing sugar

Vegan Pavlova Method:

The Night Before:

For this vegan pavlova recipe, the prep work should start the night before to ensure you’re not rushing around the kitchen hours before your event! Importantly, the aquafaba and coconut cream (two key ingredients) both need to be chilled for at least 4 hours or overnight before being used.

Prepping Aquafaba
To prepare the aquafaba, use a can strainer or other straining tool. Begin by opening your can of chickpeas and separating the liquid from the chickpeas. Place this separated mixture in a container and place it in the fridge until cold.

Prepping Coconut Cream
Place the coconut cream in the fridge overnight to cool without turning or shaking the can.

The Day Of:

1. Preheat your oven to 150 degrees

2. Line two baking trays with baking paper (you can draw 12x 10 cm circles onto the trays as a guide for later if needed)

3. In a clean bowl, whisk the aquafaba mixture on a high speed until soft glossy peaks begin to form (this can take up to 8 minutes)

4. Slowly incorporate the caster sugar 1 tbsp at a time until the sugar is completely dissolved

5. Continue whisking and add in the cornflour until fully incorporated into the meringue mixture

6. Place your meringue in 10cm round circles on your baking paper (6 circles per. tray) to make a grand total of 10 meringues

7. Place meringues into the oven and reduce the temperature to 100 degrees

8. Bake for 1 hour and 15 minutes (as tempting as it is, be sure not to open the oven door to check on them as this can impact how the meringues rise and cook)

9. Once baked, turn the oven off and leave the meringues in the oven as it cools down

10. The next day using a spatula, carefully transfer the meringues onto the benchtop or a tray to begin assembling the pavlovas (don’t worry if they crack, crumble or break as this can be covered with cream later!)

11. Place the chilled coconut cream into your mixer and whisk until they form stiff peaks

12. Once peaks have formed, on a low speed slowly incorporate the maple syrup and vanilla extract into the cream

13. Using a spoon or piping bag, place the cream mixture onto meringue disks

14. Decorate with fresh berries, pistachios and any other toppings

15. Using a sieve, gently top pavlovas with icing sugar to create a snow-like effect

BAKING TIP: To create a fuller-looking pavlova you can layer two meringue discs together. Simply top the first meringue with cream and berries, add the other meringue disk and top with cream and berries again to create an aesthetic layered look.