Light And Airy Homemade Vegan Pavlova Recipe

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Finding the perfect dessert that caters to vegans and non-vegans alike can often feel like a culinary challenge, especially when aiming for something elegant and celebratory.

Enter the Vegan Pavlova, a dessert that promises to dazzle your guests with its sophisticated charm and ethereal texture.

Initially skeptical about achieving the same lofty heights without traditional ingredients, my journey to perfect this recipe was a revelation in plant-based innovation.

This delightful confection retains all the glamour of its classic counterpart by substituting egg whites with aquafaba and cream with coconut milk. It’s not just a visually stunning centerpiece; it’s a testament to how versatile vegan cooking can be.

What Is Vegan Pavlova? 

A Vegan Pavlova is a plant-based version of the classic dessert traditionally made from whipped egg whites and sugar.

This vegan adaptation uses aquafaba, the liquid from canned chickpeas, which whips up into a glossy, stiff meringue that closely mimics the texture and appearance of egg-based meringue.

Topped with dairy-free coconut cream and garnished with fresh fruits like berries, kiwi, and passionfruit, the Vegan Pavlova offers a cruelty-free, allergen-friendly alternative that doesn’t compromise on the airy, crisp, and lush qualities of the original beloved dessert.

Fact-Aquafaba, the key ingredient in vegan Pavlova, can whip up just like egg whites and is derived from the liquid of cooked chickpeas.

Recipe Directions 

• Preheat your oven to 130°C/265°F (110°C/240°F if using a fan or convection oven). Line a large baking tray with parchment paper. Using an oven thermometer is strongly recommended for accurate temperature control.
• Measure out your caster sugar and set it aside.
• Place the reduced aquafaba in a large, clean mixing bowl. Add the cream of tartar, vanilla extract, and xanthan gum (if using). Begin whisking using an electric or stand mixer until the mixture becomes thick, pale, and bubbly.
• Continue to whisk, adding the 2 tablespoons of caster sugar, ensuring each addition is fully incorporated before adding the next.
• Keep mixing until the meringue forms very stiff peaks. If using xanthan gum, be mindful that it may whip faster. The mixture should be stable enough to briefly hold the bowl upside down without shifting.
• Spoon or pipe the meringue onto the prepared tray. Bake in the preheated oven for 2 hours.
• Once baked, turn off the oven without opening the door. Let the pavlova rest inside the closed oven for at least 4 hours to set properly, ideally leaving it overnight. This step helps prevent excessive cracking, though minor cracks are normal and can be covered with cream.
• Before serving, whip your dairy-free cream and apply it generously over the pavlova.
• Garnish with your selection of fresh fruits.
• Serve and enjoy your elegant, cruelty-free Vegan Pavlova!

Variations, Add-Ons, And Toppings 

Fruit Toppings

• Classic Berries: Strawberries, blueberries, raspberries, and blackberries for a burst of color and tartness.
• Tropical Twist: Mango, pineapple, and passionfruit to give it a vibrant, tropical flair.
• Citrus Segments: Orange, grapefruit, or blood orange segments can add a refreshing zest.

Creams

• Coconut Whipped Cream: A staple for vegan desserts, light and creamy.
• Cashew Cream: Richer and nuttier, it complements the sweetness of the meringue.
• Lemon Curd: Vegan lemon curd made with coconut cream can add a tangy contrast.

Sauces

• Berry Coulis: A simple puree of fresh berries and a touch of sugar, strained for smoothness.
• Chocolate Ganache: A rich, smooth chocolate sauce made with vegan chocolate and coconut cream.
• Caramel Drizzle: Vegan caramel from coconut milk and brown sugar adds a decadent touch.

Nuts and Seeds

• Toasted Almonds or Hazelnuts: Adds a crunchy texture and nutty flavor.
• Pistachios: Chopped pistachios provide a pop of color and a slightly sweet, earthy taste.
• Sesame Seeds: Sprinkle toasted sesame seeds for a subtle crunch and unique flavor.

Spices and Zest

• Cinnamon or Cardamom: A light dusting on top can warm up the flavors.
• Citrus Zest: Lemon, lime, or orange zest sprinkled over the top for a fragrant kick.

Edible Flowers

• Violets or Rose Petals: These add a splash of color and a floral note perfect for spring and summer gatherings.

Specialty Sugars

• Sparkling Sugar: This is for a decorative finish that adds a bit of sparkle.
• Flavored Sugars: Infuse caster sugar with vanilla bean, lavender, or citrus zest for an aromatic twist.

Vegetable Substitutions

• Mushrooms: A great substitute for meat due to their umami flavor and hearty texture. Ideal for burgers and stews.
• Jackfruit: Known for its ability to mimic the texture of pulled pork, it is excellent in tacos and sandwiches.
• Cauliflower: Versatile and can replace chicken in dishes like buffalo wings or as a base for pizza crusts.
• Lentils: A protein-rich alternative to ground meat, perfect for making meatballs or bolognese sauce.
• Eggplant: Provides a meaty texture and works well in lasagna or as a steak substitute.
• Zucchini Great for noodles or stuffed dishes, offering a light, healthy alternative.
• Sweet Potatoes: Can be used in baking, as fries, or even in hearty vegan meals for added sweetness and texture.

Quick Tip-Remember to chill your mixing bowl and beaters beforehand when making vegan desserts. This will help the aquafaba whip up faster and hold its shape better.

Best Side Dishes

• Fruit Sorbet Light and refreshing, it complements the sweet meringue without overwhelming it.
• Vegan Gelato Choose a flavor like vanilla or coconut to maintain the delicate balance of flavors.
• Citrus Salad Mixing citrus fruits with a minty dressing can cleanse the palate between bites.
• Minted Berry Compote A slightly tangy berry sauce with a hint of fresh mint enhances the fruitiness of the Pavlova.
• Chocolate-Dipped Fruit Provides a rich contrast to the lightness of the Pavlova.
• Nut Brittle Adds a crunchy texture and nutty flavor that pairs nicely with the creamy toppings.
• Vegan Lemon Curd Offers a zesty and creamy addition that cuts through the sweetness.

How To Serve?

• Cool Completely: After baking, ensure the Pavlova has rested in the oven until completely cooled to prevent crumbling when moved.
• Choose the Right Plate: Use a large, flat serving platter that gives the Pavlova ample space without overcrowding.
• Add the Cream: Just before serving, spread a generous amount of vegan whipped cream (such as coconut or cashew cream) over the base of the Pavlova. This acts as a delicious glue for the toppings.
• Arrange Fresh Fruit: Creatively top with an assortment of fresh fruits, such as berries, kiwi slices, and passionfruit pulp. Arrange the fruit in a visually appealing pattern.
• Drizzle Sauces or Syrups: Optionally, drizzle a fruit coulis, vegan caramel, or chocolate sauce over the top for an extra flavor dimension and artistic flair.
• Garnish: For a festive and refined finish, sprinkle with edible flowers, mint leaves, or a dusting of powdered sugar.
• Serve Immediately: Vegan Pavlova is best enjoyed soon after assembly to maintain the crispness of the meringue and contrast with the creamy and fruity toppings.

Quick Tip-Remember to chill your mixing bowl and beaters beforehand when making vegan desserts. This will help the aquafaba whip up faster and hold its shape better. 

Storage & Make Ahead

• Make Ahead: You can prepare the meringue base two days in advance. Store it in an airtight container in a cool, dry place to prevent humidity from softening it.
• Avoid Humidity: Keep the meringue away from moisture to maintain its crispness. Avoid storing in the refrigerator, as it can introduce moisture.
• Assemble Before Serving: Add the cream and fresh fruits only before serving to prevent the meringue from becoming soggy.
• Short-Term Storage: Once assembled, enjoy the Pavlova within a few hours for the best texture and flavor.
• Refrigeration: If you must refrigerate leftovers, cover them loosely with foil or wax paper, not plastic wrap, to minimize additional moisture.

Fact-The term “Pavlova” is named after the Russian ballerina Anna Pavlova. It reflects the dessert’s lightness and elegance, reminiscent of her dancing style.

Frequently Asked Questions

What Is Aquafaba And Why Is It Used In Vegan Pavlova?

Aquafaba is the liquid leftover from cooking chickpeas or from canned chickpeas. It’s used in Vegan Pavlova to replace egg whites because it can be whipped into a foam with similar texture and volume. This makes it ideal for creating the pavlova’s light, airy meringue base.

Can I Make Vegan Pavlova Ahead Of Time?

You can prepare the meringue base up to two days in advance. Store it in an airtight container in a cool, dry place. However, assemble with cream and fruits only before serving to maintain the best texture and freshness.

What Are The Best Toppings For Vegan Pavlova?

Vegan Pavlova pairs wonderfully with a variety of toppings. Popular choices include fresh strawberries, kiwis, passion fruit, and vegan whipped cream. For added flavor, you can also drizzle with vegan caramel or chocolate sauce.

How Do I Prevent My Vegan Pavlova From Collapsing?

To prevent collapsing, ensure that the sugar is fully dissolved during mixing and that the meringue is whipped to stiff peaks. Bake it at the recommended low temperature and let it cool down slowly in the oven with the door closed. This gradual cooling helps to stabilize the structure.

Is Vegan Pavlova Gluten-Free?

Vegan Pavlova is naturally gluten-free, mainly consisting of aquafaba (chickpea water) and sugar. However, always check the labels on ingredients like vanilla extract or added toppings to ensure they do not contain gluten or are processed in a facility with gluten products.