Egg-free Pavlova

9 Ingredients

Number of servings

150mL leftover chickpea liquid (see tip)
1/2teaspoons cream of tartar
1 cup caster sugar
1tablespoons cornflour
2teaspoons vanilla extract
600milliliter Woolworths thickened cream
3 cups mixed fresh berries
1 passionfruit, halved
1/4teaspoons pure icing sugar

Description

This simple egg-free pavlova is the ultimate way to use up festive leftovers. Topped with whipped cream and fresh mixed berries, this crispy meringue masterpiece will impress any crowd.

Use-it-up tip:

Drain a 400g can of chickpeas for 150ml of liquid. You can use the leftover liquid from the canned chickpeas in the Roasted carrots with tahini yoghurt recipe.

Method

Step 1 of 4

Preheat oven to 120°C. Draw a 20cm circle onto 2 sheets of baking paper. Line 2 large baking trays with the paper, turning the paper over so the circle side is facing the tray.

Step 2 of 4

Using electric beaters or a standing mixer, beat chickpea liquid and cream of tartar in a large bowl for 8 minutes or until stiff peaks form. Continue beating while gradually adding sugar, 1 tbs at a time, until mixture is thick and glossy. Add cornflour and half of the vanilla. Beat until well combined.

Step 3 of 4

Divide mixture evenly between the circles on prepared trays. Spread to cover the circles. Bake for 1 hour and 45 minutes until crisp and dry. Turn off the oven and allow to cool completely in the oven, with the door ajar, for 2 hours or overnight.

Step 4 of 4

Using electric beaters or a standing mixer, beat cream and remaining vanilla in a large bowl until firm peaks form. Place one meringue disc, flat-side down, on a serving plate. Top with half of the cream and spread over the disc. Top with remaining disc, flat-side down. Top with remaining cream. Spread over the disc. Top with mixed berries and passionfruit pulp. Dust with icing sugar.