Vegan 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)
Ingredient noteSome sugar brands use bone char in processing. Look for organic, beet sugar, or brands labeled vegan to be safe.
Chef's tipSame sugar, finer grind - swap 1:1; for delicate meringues, pulse granulated sugar in a blender first. - 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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