Vegan Pavlova

This Vegan Pavlova uses aquafaba—the liquid from cooked chickpeas—instead of eggs to achieve a fluffy meringue base. Whipped together with cream of tartar and vanilla, and optionally stabilized with xanthan gum, the aquafaba forms stiff peaks similar to traditional egg whites. Gradual sugar incorporation ensures a smooth, glossy mixture before baking at a low temperature to set the shell without browning. Once baked and cooled, it is topped with plant-based whipped cream and fresh berries, offering a dairy-free, airy dessert that still maintains the classic pavlova texture.

The resulting pavlova has a crisp exterior that gives way to a soft, marshmallow-like center. Toppings of whipped cream and berries add a fresh contrast to the sweet meringue. The use of vegan ingredients makes it suitable for those avoiding animal products, while still replicating the traditional pavlova experience.

To serve, slice gently and add additional berries if desired. This dessert is well-suited to celebrations or as a lighter sweet option. It maintains its texture best when consumed soon after assembling, and the meringue base can be stored without toppings for a couple of days in an airtight container.

Using a kitchen scale for measuring aquafaba and sugar helps ensure a consistent result. The optional xanthan gum enhances stability, especially useful if piping the pavlova. An oven thermometer is recommended to maintain the low baking temperature needed for the best texture.