Course: Dessert, ChristmasCuisine: modern, vegan, classicDifficulty: Medium
Servings
4servings
Prep time
30minutes
Cooking time
2hours
Snowy white crispy meringue shell surrounding a marshmallow centre, topped with clouds of whipped coconut cream, mango coulis, and mountains of fruits.
If you are allergic to eggs or you are vegan it is possible to make this dessert without eggs. And without dairy products. In this recipe, I used whipped coconut cream.
Ingredients
1/2 Cup chilled Aquafaba
1/3 Cup Icing sugar
Pinch of Cream of tartar (1/8 Teaspoon)
1 Teaspoon Corn Starch
1/4 Teaspoon Vanilla extract
For Coconut Whipped Cream:
1 Can of chilled coconut milk
Pinch of Xanthan gum
1 Teaspoon of Icing sugar
1/4 Teaspoon Vanilla extract
Toppings:
1 Big ripe Mango, peeled, stone removed
2 Kiwifruits, peeled and sliced
1 Tbsp Desiccated coconut
Berries (raspberry, blueberry, strawberry, boysenberry) – optional
Fresh mint leaves and edible flowers (pansy) for garnish
Directions
For Meringue. Preheat fan oven to 100C (210F). Using a pencil, mark out two circles of a small bowl around 18cm across on baking parchment. Place the paper on the tray or two trays pencil marks side down.
Combine aquafaba and vanilla. Start to whisk using a stand mixer with a stainless steel bowl. The bowl and beaters should be completely clean and dry. The cream of tartar should be added to the aquafaba just as they begin to become frothy during the beating process. Starting with a low speed, then gradually increase the speed and beat till soft peaks. Reduce the speed to slow, whisk in the sugar, 1 teaspoon at a time, until the meringue looks glossy. Whisk in the cornflour. Beat until firm peaks. When the beaters or whisk is lifted out of the aquafaba, the peak will stand erect and not bend over. Usually, all beating process takes about 8 minutes.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
Put the meringues in the oven and bake for 2 – 2,5 hours, then turn off the heat and let them cool completely inside the oven. Store meringues in a cool dry place.
Coconut whipped cream. Open the can of chilled coconut milk. Scoop coconut cream out and place in the chilled mixer bowl. Usually, it is about 1 cup of coconut cream. Add xanthan gum and beat for 1 minute using a mixer until creamy. Then add vanilla and icing sugar, mix until smooth. Keep coconut whipped cream chilled.
Serving. Place the mango in a blender, set aside a few pieces for garnish. Blitz mango till smooth. Just before serving place The Pavlova on serving dish and spoon on the cream. Pour over with mango coulis, top with mango and kiwi slices, scatter coconut shreds and berries. Serve immediately!Enjoy!