Mushroom Free Berry Pavlova
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Learn more →Ingredients
8 servings
For the meringue
- ¾ cup aquafaba (liquid from 1 can of unsalted chickpeas), chilled
- ½ tsp cream of tartar
- 1 cup superfine sugar (caster sugar)
- 1 tsp white wine vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
For the topping
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp powdered sugar
For serving
- 2 cups mixed fresh berries (strawberries, raspberries, blueberries)
- 1 tbsp fresh mint leaves (optional)
Instructions
- 1
Place the can of full-fat coconut milk in the refrigerator the night before (or at least 8 hours ahead) so the cream solidifies and separates from the liquid. When ready to bake, preheat the oven to 250°F (120°C). Line a large baking sheet with parchment paper and draw a 9-inch circle on the underside of the parchment as a guide.
- 2
Pour the chilled aquafaba into the bowl of a stand mixer (or a large bowl if using a hand mixer). Add the cream of tartar. Beat on medium-high speed until the mixture forms stiff, glossy peaks that hold their shape and do not slide when the bowl is tilted — this will take 8–12 minutes, significantly longer than egg whites.
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