Red Meat Allergy Friendly Berry Pavlova

Total time3 hr 55 min

Prep time25 min

Cook time1 hr 30 min

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Ingredients

8 servings

For the meringue

¾ cup aquafaba (liquid from 1 can of unsalted chickpeas), chilled
Iberia Foods Iberia Chickpeas, 29 Oz Full Circle Market Garbanzo Beans, Low Sodium, Chickpeas 15 Oz Chickpeas Garbanzo Beans - 15.5oz - Good & Gather™Organic Low Sodium Chickpeas Garbanzo Beans - 15oz - Good & Gather™Organic Chickpeas In Glass Jar, 13 oz
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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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