Vegan Pavlova
User Reviews
4.9
111 reviews
Excellent
Vegan Pavlova
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A light, eggless meringue with a fluffy, marshmallow centre. Topped with vegan whipped cream and fresh fruit.
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Ingredients
- 80 g Reduced aqua faba (⅓ cup (see post above for how to reduce))
- ¼ Teaspoon cream of tartar
- 1 Teaspoon vanilla extract
- ⅛ Teaspoon xanthan gum (optional)*
- 150 g Caster/ superfine sugar (¾ cup)
- Vegan whipped cream of choice (I used Elmlea plant-based double cream)
- 2 Handfuls berries of choice
Notes
- For best results, weigh the aqua faba and sugar with a scale & use measuring spoons for the other ingredients.
- *Xanthan gum is not required for this recipe but helps the pavlova to hold its shape slightly better which is ideal if you're piping it.
- *Pavlova can be stored for at least 2 days in an airtight container without any toppings. After the cream is added, store in the fridge for up to 12 hours.
Genuine Reviews
User Reviews
Overall Rating
4.9
111 reviews
Excellent
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