Vegan Raspberry Pavlova by Freya Cox
“If you are looking for a showstopping dessert to impress anyone, particularly those who aren’t quite convinced by vegan food yet, this is the perfect choice. It takes little effort as the majority of the time is spent baking the pavlova and leaving it to cool. You can mix up the toppings as much as you like, it really is a dessert to please everyone!”
For the vegan raspberry pavlova:
- 150ml aquafaba (you can drain the water from cans of chickpeas for this and freeze the chickpeas for later use)
- ½ tsp cream of tartar
- 150g caster sugar
- ½ tsp xanthum gum
For the raspberry coulis:
- 150g fresh raspberries
- 1-2 heaped tbs icing sugar
For the topping:
- 100ml vegan double cream – I like oatly whippable
- 25g icing sugar
- Handful of fresh raspberries
Preheat the oven to 100c fan, then line a large baking tray with parchment paper. Draw round a medium size dinner plate, or something similar, to create a circle roughly 23cm.
Then use a glass to draw a smaller circle on the inside of the larger one to create a wreath-like shape.
Use a small amount of apple cider or lemon juice on a piece of kitchen paper to wipe around the bowl of a stand mixer, or a large bowl of you don’t have a mixer to remove any grease.
For best results use a stand mixer fitted with a balloon attachment if you have one as they are much more powerful than a hand electric whisk.
Whip up the aquafaba and cream of tartar on medium speed at first so it doesn’t splash around, then on high until it reaches stiff peaks. This means you could turn the bowl upside down and the aquafaba wouldn’t move.
Once it reaches this stage, turn the mixer down to medium speed and add in the caster sugar one spoon at a time, making sure each spoon is fully incorporated before adding another.
Once all of the sugar is combined, add in the cream of tartar and whisk on high until the mixture looks glassy and sticky.
Spoon the meringue onto the parchment paper and spread out to create the wreath shape. Use an angled spatula or the back of a spoon to create smooth strokes of meringue up the sides.
Place in the oven for 2hours 30mins, then once baked leave the oven door shut but turn the oven off leaving the pavlova inside until it is completely cool.
For the coulis, place the raspberries and icing sugar into a food processor and blitz until very smooth. Sieve the mixture into a jug removing all of the seeds.
If you don’t have a food processor you can mash the raspberries with a potato masher until smooth. Then, add in the icing sugar before sieving until smooth.
Once the pavlova is cool and you are ready to serve it, whip the cream and icing sugar together until it reaches soft peaks, then place spoonful’s of it across the top of the pavlova.
Pour over spoonfuls of the coulis, then arrange the fresh raspberries across the top to finish. Add the toppings on just before you are serving it pavlova as the cream will make it soft over time. Enjoy!
Many thanks again to Freya for sharing this mouthwatering vegan raspberry pavlova.