Aquafaba Pavlova
This vegan pavlova is everything you love about the traditional dessert—crispy on the outside and soft, marshmallow-like on the inside. Typically topped with whipped cream and fresh fruit, this vegan version is just as indulgent and elegant.
6 servings
Calories: 123kcal
Ingredients
For serving
- 1 cup whipped cream vegan
- 2 cups blackberries strawberries and blueberries * or other fruit
Instructions
Preheat the Oven
- Preheat your oven to 200ºF (90ºC).
Make the Meringue
- Using a mixer, beat the aquafaba with the cream of tartar until fluffy.
- Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff peaks form.
- Add vanilla extract and whisk until fully incorporated. Test the meringue by flipping the bowl—the mixture should stay in place.
Shape the Meringue
- Line a baking sheet with a silicone mat or parchment paper.
- Spoon the meringue onto the sheet, forming six cloud-shaped portions. Flatten each slightly with the back of a spoon to create an indentation for toppings.
Bake
- Bake in the preheated oven for 2 hours. The meringues should remain white and crisp. If they begin to brown, remove them immediately.
- Turn off the oven and let the pavlova cool inside for several hours or overnight to prevent cracking.
Prepare Toppings
- While the pavlova cools, whip the coconut cream and prepare fresh fruits.
Notes
After Baking the Pavlova
- Allow the pavlova to cool completely inside the oven. This gradual cooling prevents collapse or cracking due to sudden temperature changes.
Storage
- Vegan pavlova is best eaten fresh. Store any leftovers in an airtight container at room temperature for up to 1 day. Avoid refrigeration, as the moisture can soften the crisp shell.
Nutrition
Serving: 1g | Calories: 123kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 38mg | Potassium: 135mg | Fiber: 3g | Sugar: 20g | Vitamin A: 335IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg