Vegan Raspberry Pavlova recipe 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
Then use a glass to draw a smaller circle on the inside of the larger one to create a wreath-like shape.
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.
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.
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.
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!