4.9 from 111 votes
Vegan Pavlova
A light, eggless meringue with a fluffy, marshmallow centre. Topped with vegan whipped cream and fresh fruit.
Prep Time
20 mins
Cook Time
2 hrs
Servings: 6
Calories: 160 kcal
Course:
Dessert
Cuisine:
Vegan
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.