Preparation time is 20minutes
Cook time is 2hours 10minutes
Total time is 2hours 30minutes
Serve is for 6 people
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
6
- 180milliliter aquafaba
- 10 1/2teaspoons white vinegar
- 225grams castor sugar
- 350grams sweetened coconut cream, chilled
- 200grams mixed berries
Description
A light and airy meringue baked until crispy on the outside with a chewy centre made 100% vegan using aquafaba.
Method
Step 1 of 6
Add the aquafaba to a pot, simmer on the stovetop reducing the aquafaba by 1/3rd ending up with 120ml of reduced liquid. Add to the fridge until completely chilled.
Step 2 of 6
Preheat the oven to 120°C/100°C. Line a baking tray with a silicone mat or baking paper.
Step 3 of 6
Pour the chilled aquafaba liquid and white vinegar into the bowl of a stand-up mixer attached with the whisk attachment. Whip the liquid for 10-15 minutes until it forms stiff peaks.
Step 4 of 6
Reduce the mixer speed to medium adding in the sugar a little at a time until all the sugar is used up. Turn the mixer back to high speed whipping for another 5 minutes until the mixture is nice and shiny.
Step 5 of 6
Spread the meringue into a circle in the centre of the baking tray creating a slight well in the middle of the meringue. Bake in the oven for 2 hours until the top is firm. Turn the oven off letting the meringue further dry out for 2 hours.
Step 6 of 6
Pour the coconut cream into a the bowl of a stand up mixer, whip the cream using the whisk attachment for 5 minutes until the cream resembles the texture of whipped cream. Add the coconut cream to the centre of the pavlova topping with fresh berries.
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