This mini pavlova recipe is an easy and delicious classic except, with just a few easy ingredient swaps it can be made vegan! That’s right, completely vegan pavlova!

Prep Time: 20 minutes | Cook Time: 1 hour | Rest Time: 1 hour | Total Time: 2 hours 20 minutes | Servings: 4

Ingredients

Mini Pavlovas

  • 4 egg whites or 400gram can of chickpeas for vegan
  • 1 cup caster sugar
  • 1 tbsp cornflour
  • 1 tsp vanilla bean paste/essence
  • 1 tsp vinegar I used apple cider vinegar

Vegan Cream

  • 400 ml coconut cream can
  • 2 tbsp maple syrup
  • 2 tsp vanilla bean paste/essence

Non-Vegan Cream (alternative)

  • 270 ml coconut cream can
  • 150 ml thickened cream
  • 2 tbsp maple syrup
  • 2 tsp vanilla bean paste/essence

Toppings

  • ¼ cup toasted coconut flakes
  • ¼ cup toasted pistachios, chopped
  • 1 bottle Barker’s Lemon Passionfruit Dessert Sauce
  • Seasonal fruit of choice

Method

Drain the chickpeas from their canning liquid, reserving this in an airtight container as this is what we will be using
for the vegan pavlovas. Keep the chickpeas for another
use!

Place the coconut cream and chickpea liquid in the fridge overnight or until cold (at least 2 hours).

For the pavlovas

  1. Preheat the oven to 150°C fan forced and line 2 large baking trays with baking paper.
  2. Place your chickpea liquid or egg whites (your choice of one here) into the bowl of a stand mixer fitted with a
    whisk attachment. Mix on high until the mixture has formed soft peaks. This will take the chickpea liquid about 5-8 minutes and the egg whites only about 2 minutes.
  3. Once soft peaks have formed, add the caster sugar one table spoon at a time, ensuring you are whisking the mixture constantly during this step.
  4. Keep whisking until the sugar has dissolved. The sugar dissolves a lot quicker in the chickpea liquid, for the classic recipe you will need to whip this for about 15 minutes. You can test the mixture by rubbing it between two fingers and if you don’t feel any sugar granules it is done.
  5. Add the cornflour and mix for 1 minute to combine.
  6. Add the vinegar and vanilla and mix to combine.
  7. Spoon large dollops of the mixture onto your baking trays and shape into approx. 10cm rounds. I made a slight well in the centre of my pavlovas to maximise toppings that will fit in for later. The chickpea mixture makes approx. 16 and the classic recipe makes about 9.
  8. Place in the oven and immediately reduce the oven temperature to 110°C.
  9. Bake for 30-40 minutes for the classic pavlovas and 40-60 minutes for the vegan pavlovas.
    Baking time always varies on how large you make you pavlovas so if you make smaller pavs, reduce the cooking
    time. If you make larger pavs, increase the cooking time.
  10. The pavlovas are done when the outside is firm and crisp so you can check at the early time mark listed above and
    judge from there. Once they are done, turn the oven off and leave the pavlovas in the oven to dry out. I place a
    wooden spoon in the oven door to keep it ajar slightly. Let them cool in the oven for at least 1 hour.

For the cream

For the cream topping, place the coconut cream (and thickened cream if you are using the non-vegan option) in a bowl of a stand mixer and whisk on high speed until stiff peaks form.

Fold through the vanilla and maple syrup, and allow to chill in the fridge until you are ready to serve.

To serve

Pavlovas are best decorated and served immediately as the toppings soften the meringue quite quickly.

Start by placing you pavlovas on a serving platter. Dollop a large serving of cream on top and layer with fresh fruits. Drizzle Barker’s Lemon Passionfruit Dessert Sauce on top and sprinkle with pistachios and coconut to finish.

Recipe by @amie.milton thanks to Barker’s Dessert Sauce