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Pavlova with Aquafaba and Fresh Berries
Aquafaba, a.k.a. chickpea liquid is an ingenious way to make meringue without animal products. Sounds strange, but believe the hype—it’s just as fluffy and sweet as the classic version.
1 1/2 C canned garbanzo bean liquid, reduced to 1 C (known as aquafaba)
2 1/2 C powdered sugar
2 T cornstarch
1 tsp. white vinegar
1 tsp. vanilla
2 cans coconut milk, chilled, then solids skimmed off top
1 tsp. gelatin
1 tsp. vanilla
2/3 C powdered sugar
1 pint each: blueberries, blackberries, and raspberries
1 C cherries, pitted
Edible petals, to garnish
Preheat oven to 300 degrees F.
Beat aquafaba in a standing mixer until peaks start forming. Gradually add 2 1/2 cups powdered sugar, then cornstarch, vinegar, and vanilla. Continuing whipping until fluffy with stiff peaks (this takes a bit longer than whipping egg whites).
Place rounds of aquafaba on silpat-lined baking sheets. Bake for 90 minutes or until crisp on the outside, yet tender inside. Cool completely.
While cooling, whip coconut cream, gelatin dissolved in the vanilla, and 2/3 cup powdered sugar. Beat until fluffy, with stiff peaks.
Layer meringues with whipped cream and half of the fruit. Top with second meringue, more cream, and remaining berries. Garnish with edible petals.
Spring
Summer
Desserts
Gluten Free
Vegetarian