Vegan Berry Pavlova

Total time3 hr 55 min

Prep time25 min

Cook time1 hr 30 min

This showstopper starts with aquafaba whipped into stiff, glossy peaks, patiently building the kind of structure that bakes into a crisp, airy shell with a soft, marshmallowy center. Cream of tartar and a slow addition of superfine sugar keep the meringue stable and shiny, while a touch of cornstarch and vinegar give it that classic pavlova crackle on the outside. The long, low bake and gradual cooling in the oven are what create the dramatic height and prevent collapse, so don't rush that part — it's key to the payoff. Once cooled, the center well gets piled high with coconut cream whipped to soft, billowy peaks, then finished with a generous scatter of fresh strawberries, raspberries, and blueberries for color and juicy contrast. A few mint leaves on top add a fresh, fragrant finish that makes the whole dessert feel special-occasion-worthy. It's a naturally fitting centerpiece for a vegan dessert table, delivering all the crunch, cloud-like texture, and fruity brightness you want from a classic pavlova.

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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)
Ingredient note
Some sugar brands use bone char in processing. Look for organic, beet sugar, or brands labeled vegan to be safe.
Chef's tip
Granulated white sugar is coarser than caster sugar. Use the same amount; for meringues and delicate mixtures, pulse it briefly in a blender until finer.
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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